Castelmagno is a semi-fat, medium-aged, semi-hard cheese.
Historically, it is one of the most important cheeses produced in Piedmont, in the province of Cuneo, with cow's milk and a possible addition of sheep's and goat's milk.
After production, Castelmagno DOP is aged in natural and dry places, or in caves. Its paste is crumbly, and its aromas and odors very intense.
For this reason, it used primarily in the Piedmont cuisine, to enrich dishes like Potato gnocchi with melted Castelmagno. It can be enjoyed alone or paired with honeys, accompanied by a good glas of red and full-bodied wine, like Barbaresco, Barolo and Nebbiolo d'Alba.
Browse our selection of recipes with Castelmagno cheese and discover the marvellous places this cheese comes from.