Castelmagno Cheese

Marco Plassio, Boutega Ousitana, Wikimedia Commons, CC BY-SA 3.0

About Castelmagno Cheese

Castelmagno is a renowned Italian blue cheese from Piedmont. It is made primarily from cow's milk with occasional small additions of sheep's or goat's milk. This cheese has a grainy texture and an intense, sharp flavor. Castelmagno is often used in risottos and polentas or savored alone with robust wines.

Key Facts

Country of Origin	Italy
Specific Origin	Castelmagno, Pradleves, Monterosso Grana, Cuneo
Protection	PDO (1996)
Milk Type	Cow's, goat's and sheep's milk
Milk Treatment	Pasteurized or unpasteurized
Rind	Wrinkled, hard, reddish-gray
Texture	Hard, compact, friable
Flavor	Savory, salty
Aroma	Fine and delicate or somewhat acidic to strong and persistent
Colors	White or ivory-white, greenish-blue veins
Forms	Cylindrical
Age	60 days to 6 months and beyond

What is Castelmagno Cheese?

Castelmagno is a semi-hard cheese from Italy's Piedmont region, specifically produced in the towns of Castelmagno, Pradleves, and Monterosso Grana in Cuneo province. Recognized with a protected designation of origin (PDO), it is crafted from raw cow’s milk, often blended with up to 20 percent ewe’s or goat’s milk. This cheese, with records dating back to 1277, is known for its crumbly texture and sometimes shows blue veining as it ages.

The cheesemaking process begins with milk coagulation at 95°F, followed by cutting the curd into small pieces and cooking. The curds are then pressed manually, salted, and aged in natural caves for at least sixty days. During this time, some producers pierce the wheels to encourage the development of blue veins, enhancing the cheese’s flavor and texture.

Castelmagno can be used in a variety of culinary applications. It is excellent grated over traditional Italian dishes like gnocchi and Piedmontese egg noodles. The cheese is also enjoyed on its own, paired with honey or chutney. Despite its limited annual production of about 250 tons, Castelmagno remains a cherished part of Piedmont's culinary heritage.