What it is
Castelmagno DOP is an aged cheese from Piedmont, supplied in quarter pieces. It is a distinctive Italian cheese with an intense and persistent flavour suited to both tasting and cooking.
Product and format
The product is supplied as a quarter of a cheese, a manageable format for a professional counter, cutting station or kitchen. The quarter can be portioned as required by the menu and service.
Organoleptic profile
The profile is intense, savoury and distinctive, with the depth expected from an aged Piedmontese cheese. Use a simple accompaniment so its persistent character remains clear on the palate.
Professional uses and quantities
Serve thin portions on cheese boards and aperitif plates, or cut larger pieces for plated service. Shave or grate it into pasta, risotto and sauces; plan the quantity from the quarter piece according to covers and recipe.
Errors to avoid
Do not cut the whole quarter too early, leave the cut surface unprotected or hide the cheese under strongly flavoured sauces. Use clean tools and keep the protected designation visible in the product presentation.
Storage and handling
Keep the cheese refrigerated according to the label. After cutting, wrap the exposed surface with suitable food material, avoid drying and return the piece to refrigeration after portioning or service.
LAPA logistics in Switzerland
LAPA supplies this professional format across Switzerland to restaurants, hotels, caterers and specialist kitchens, using food logistics appropriate to the product. The documented pack or piece format supports planned replenishment.
Who it is for
For professional food-service teams that need a clear, documented format for regular preparation, portioning and service.
