Weight: 1 slice of 500 gr. about vacuum packed. Description: Semi-fat, medium-aged, semi-hard and crumbly cheese. Castelmagno is a typical Piedmontese cheese of historical importance, produced in the province of Cuneo with cow's milk and the possible addition of sheep and goat milk. Maturing takes place in natural and dry places or in caves. It is used in Piedmontese cuisine for the preparation of various dishes, first of all potato gnocchi, seasoned with melted Castelmagno cheese. Ideal as an appetizer combined with the selection of Piedmontese cheeses offered. To complete the tasting: Cognà, Moscato and Dolcetto jellies and honey. Ingredients: Whole raw cow's milk, salt, rennet. Inedible rind. Allergens: milk. Nutritional values for 100 gr: Energy value 1796 kj / 429 kcal Lipids 35 gr (of which saturated 20 gr) Carbohydrates 1,6 gr (of which sugars 0,5 gr) Protein 24 gr Salt 1.89 gr Conservation: Store in the refrigerator at + 2/4° C.