Castelmagno

Pencil Icon

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.

Important Facts

Country of Origin Italy
Specific Origin Castelmagno, Pradleves, Monterosso Grana, Cuneo
Certification PDO (1996)
Milk Type Partially skimmed cow's, sometimes ewe's or goat's (max 20%)
Milk Treatment Raw
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

Other Cheeses from Italy

Random Icon
RANDOM