Castelmagno 
Castelmagno is a semi-hard Italian cheese from the Valle Grana in Piedmont, made mainly from whole cow's milk. It holds protected designation of origin status and has been made since at least 1277.
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 |
| Fat Content | Half-fat |
| 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 |
| Alternative Spellings | Castelmagno PDO, Castelmagno di alpeggio, Castelmagno prodotto della montagna |
What is Castelmagno Cheese?
Castelmagno comes from the Valle Grana, in the southwest of the province of Cuneo in Piedmont. Production is permitted only within the municipalities of Castelmagno, Pradleves and Monterosso Grana. The cheese holds protected designation of origin status in the European Union.
It has been made for many centuries. The earliest known mention dates to 1277, when Castelmagno was given as payment to the Marquis of Saluzzo in exchange for the use of pasture lands in Castelmagno and Celle di Macra.
The cheese is semi-hard and half fat. It is produced from whole cow's milk obtained from cattle of the Piedmontese breed, fed on fresh forage or on hay from mixed meadows and pasture. Some sheep or goat milk is added on occasion.
Castelmagno is eaten on its own and turns up in many recipes, including fondue and veloutés. It is also served with rice, pasta, polenta, thinly sliced raw beef, or grilled vegetables.
How Does Castelmagno Cheese Compare?
The most relevant cheeses to compare Castelmagno against.
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