Castelmagno DOP Cheese

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.

How to Serve Castelmagno Cheese

How to Serve Castelmagno Cheese: Pairings and Tips

How to serve Castelmagno cheese in order to enhance all its organoleptic characteristics? Here some suggestions on the wines and honeys that best pair with it.

Gnocchi with Gorgonzola cheese and walnuts

Gnocchi with Castelmagno Cheese and Walnuts

Gnocchi with Castelmagno is a traditional recipe from Piedmont, a tasty dish from Occitan cuisine very simple to do.

risotto with castelmagno cheese and barolo wines

Risotto with Castelmagno Cheese and Barolo Wine

From the wedding between Barolo wine and Castelmagno cheese, undisputed stars of Piedmont's cuisine, rises this delicious risotto recipe.

Castelmagno DOP: an Italian Cheese from Piedmont

Castelmagno cheese is one of Italy's most ancient cheeses with origins dating back to the 13th century. In that epoch some farmers began to produce this cheese in the Cuneo mountains and used it to pay their local Seigneur for the privilege of letting them work his land.