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castelmagno cheese PDO

Castelmagno is a semi-hard cow's milk cheese. Another ancient cheese which first traces dated 1277 AD.

This important and very good cheese, in recent decades, has returned to being a protagonist among the most important italian cheeses.

It can be labelled in two different way, according to the altitude of the pastures on which the cows feed.

If milk, processing, maturing come between 650 and 1000 metres, Castelmagno PDO is called "Castelmagno - Prodotto della Montagna" (prodotto della montagna = mountain product).

While if milk, processing, maturing is made in dairies located above 1.000 metres and produced from May to October, Castelmagno is called "Castelmagno - Prodotto di Alpeggio" (prodotto di alpeggio = Alpine pastures product).
The cow feeding is exclusivey made by herbs and flowers, enhanced by grasses, in particular poa and fescue.
Both cheeses are made with cow's milk during summer season (may-october).
In those cheeses we can find blue-greenish veins due to natural marbling (without inoculated moulds).

Castelmagno PDO has a cylindrical shape, which diameter are between 15-25 cm, an edge height of 12-20 cm and a weight of between 2 and 7 kg.

The "Castelmagno - Prodotto della Montagna", has an ivory coulour paste, with a rind thin and smooth which can vary from brownish to reddish-yellow, depending on the maturing.
The taste is lactic in fresher cheeses, after 2 months of ripening, but it is more intense, tastier in matured cheese and its paste is compact.

The "Castelmagno - Prodotto di Alpeggio", has an ivory colour and soft paste in fresh cheeses but with the maturing it becomes dry, compact and grainy with a straw-yellow colour.

The dairies of Castelmagno "Alpeggio" maturing theese cheeses for 6-7 months or more.
This aged cheese has an intense flavour with light scents of undergrowth, hay, flowers, mushroom.

How is it made?

Castelmagno is made with raw whole cow's milk. It is possible to add a partially skimmed sheep and goat milk in a percentage between 5 to 20 %.

The dairy cows have to belong to certain types only: Barà Pustertaler, Bruna, Pezzata Rossa dĺOropa, Pezzata Rossa, Grigio Alpina, Piemontese, Montbeliard, Valdostana and their crosses.

The processing begins with 2 - 4 milkings. The milk is poured in stainless steel vats and is heated until 35-38░ and the added liquid calf to coagulate the milk.


Castelmagno has a particular processing about curd: after the curd breaks, it remains in the tanks to settle for at least 18 hours.
Then it is poured into special containers where there is the whey obtained from the previous processing in order to complete fermentation for other 2-4 days.

At that point, the curd is broken again, minced, mixed and salted.


Then it is wrapped in a cloth and put in molds for one day or more; cheese is manually or mechanically pressed.


The minimum period is 60 days but usually all the producers ripen their cheese for many months and it take place in rooms made entirely of stone where the temperature is constant (around 10░C) and the humidity around 90%.

Production area

Castelmagno is produced in the area of some little municipalities as Castelmagno, Monterosso Grana e Pradleves, in the Province of Cuneo, Piedmont region.


There are 25 dairies that produce this PDO cheese.

Some producers

Valliera società agricola
Valliera societÓ agricola
Castelmagno (CN)

Consortium for the protection

In 1996, it was awarded the European P.D.O. denomination (Protected Designation of Origin).

Piazza Caduti 1 12020 Castelmagno-Cuneo
tel 0171.986148 - fax 0171.300157



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