Emanuele Cini Giorgio Amedeo
Mountain Castelmagno cheese
Giorgio Amedeo is the chief executive of Castelmagno d'alpeggio Slow Food presidium. He was interviewed by the students of the University of Gastronomic Sciences about this particular cheese.
He explains the differences between Castelmagno and the mass produced cheeses. He points out that is also thanks to the Chiappi basin, an area rich of flora where the cows graze, that his cheese have his smooth and sweet taste after being seasoned in a cave.
Video table of contents
- Presentation
- The mountain Castelmagno
- The production process of Castelmagno d'alpeggio
- The role of Castelmagno in the past
- The production process of Castelmagno d'alpeggio part 2
- The problem of D.O.P.
- The experience of Terra Madre
- The production process of Castelmagno d'alpeggio part 3
- Being Slow Food Presidium
Interview information
Country: IT
Region: Piemonte
City: Castelmagno
District: CN
Altitude: 1150m s.l.m.
Urls: Terre di Castelmagno
Giorgio Amedeo
Date of birth: 03-31-1946
City: Pradleves
Languages: Italiano
Document by: Andrea Casero
Video by: Blazer Jacquelyne, Caballero Ana, Chia Daniel, Egberink Karin, Funai Nathalie.
Created: 14-05-2012
