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Today, Castelmagno cheese on the market is often produced in valley dairies, but there are still alpine dairy farmers who process the milk of their cows in alpine pastures according to the ancient technique. The malghe are located at altitudes above 1600 metres: here, the great variety and fragrance of herbs and flowers, enriched by grasses, in particular poa and fescue, give Castelmagno its excellent organoleptic characteristics.
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