Castelmagno Cheese (Whole Wheel)

Castelmagno Cheese (Whole Wheel)Castelmagno Cheese DOP Whole Wheel Castelmagno DOP is one of Italys most historic and prestigious alpine cheeses, often referred to as the king of Piedmontese semi hard cheeses. Produced exclusively in a small area of the Grana Valley in Piedmont, this cheese is known for its bold character, complex aroma, and deep connection to traditional mountain cheesemaking. Made primarily from raw whole cows milk, with small natural additions of sheep or goats

Castelmagno Cheese DOP – Whole Wheel

Castelmagno DOP is one of Italy’s most historic and prestigious alpine cheeses, often referred to as the king of Piedmontese semi-hard cheeses. Produced exclusively in a small area of the Grana Valley in Piedmont, this cheese is known for its bold character, complex aroma, and deep connection to traditional mountain cheesemaking.

Made primarily from raw whole cow’s milk, with small natural additions of sheep or goat’s milk (5–20%), Castelmagno is crafted using centuries-old methods. The milk comes from Piemontese cattle fed on fresh forage or hay from local pastures. The cheese is formed in wooden molds and aged naturally in caves, without pasteurization or added ferments, allowing its unique personality to develop over time.

Appearance & Texture

Castelmagno has a cylindrical shape with a thin, rustic rind that becomes more wrinkled with aging. The paste is ivory-white, compact, and slightly crumbly. In more aged wheels, natural blue-green veining may appear due to cellar molds, adding depth and intensity to the flavor.

Flavor Profile

• Young: Delicate, milky, and balanced

• Aged: Sharp, spicy, and assertive with lingering complexity

Its strong aroma and pronounced taste make it ideal both as a table cheese and as an ingredient in traditional Piedmontese dishes.

Aging

Aged 8 to 10 months in cool, dry natural environments, often in caves, where the cheese develops its signature structure and flavor.

Culinary Uses & Pairings

Castelmagno is traditionally enjoyed:

• On its own, served at room temperature with rustic bread

• Melted into risottos, gnocchi, and polenta

• Paired with walnuts, honey, or fruit preserves

It pairs beautifully with full-bodied red wines, including Chianti and structured Piedmontese reds.

Origin & Authenticity

Castelmagno has documented origins dating back to 1277, with PDO status awarded in 1996. It is produced only in the municipalities of Castelmagno, Pradleves, and Monterosso Grana in the province of Cuneo. Any imitation outside this region does not qualify as authentic Castelmagno DOP.

Product Details

• Weight: approx. 13 lb (5.9 kg)

• Milk: Raw cow’s milk (with small additions of sheep/goat milk)

• Ingredients: Raw cow’s milk, rennet, salt

• Aging: 8–10 months

• Texture: Semi-hard

• Flavor: Sharp, spicy, strong

• Color: Ivory

• Aroma: Intense

• Rind: Not edible

• Packaging: Paper wrapped

• Region: Castelmagno, Piedmont

• Product of Italy