Castelmagno

Castelmagno DOP is one of Italy's oldest cheeses, already documented in 1277 as a trade commodity between the municipality of Castelmagno and the Marquisate of Saluzzo. Produced exclusively in the municipalities of Castelmagno, Pradleves, and Monterosso Grana in the province of Cuneo, it is a semi-hard, blue-veined cheese.

Production involves the use of raw cow's milk, with possible additions of sheep's or goat's milk. Aging in natural caves lasts at least 60 days, during which the characteristic blue-green veining develops. "Castelmagno di Alpeggio" is produced above 1,000 meters exclusively during summer.

On the palate it is complex, with notes of hazelnut, alpine herbs, and a flavor that ranges from sweet to spicy depending on aging. It is the star ingredient in gnocchi alla bava, a classic Piemontese dish.