description Castelmagno Overview
Castelmagno is a semi-hard Italian cheese produced in the Piedmont region, recognized with Protected Designation of Origin status in 1982. It is made primarily from cow's milk, occasionally supplemented with sheep or goat milk, and is aged in natural caves. The paste is crumbly and white or pale yellow, sometimes developing natural blue veins as it matures. The cheese is often utilized in local culinary dishes, such as gnocchi and polenta, and appeals to consumers of traditional regional specialties.
help Castelmagno FAQ
Where does Castelmagno cheese come from?
Castelmagno is a semi-hard Italian cheese produced in the Piedmont region, specifically in the Cuneo province. It is named after the municipality of Castelmagno and the Sanctuary of San Magno, where it was historically made by monks.
What kind of milk is used to make Castelmagno?
It is primarily made from cow's milk, though traditional production often includes a small percentage of sheep's or goat's milk to enhance the flavor. The milk is usually semi-skimmed and comes from two milkings.
Why does Castelmagno sometimes have blue veins?
While it is not technically a traditional blue cheese like Gorgonzola, Castelmagno naturally develops blue and green molds during its aging process. These Penicillium roqueforti veins form inside the cheese's natural fissures, giving it a sharp, spicy flavor profile.
How long is Castelmagno aged?
By law, Castelmagno must be aged for a minimum of 60 days on wooden boards in cool, humid cellars. Some producers age it for much longer—up to six months—often storing it in caves to intensify its crumbly texture and aromatic complexity.
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