Castelmagno Cheese - The king of Piedmontese cheeses

Castelmagno Cheese is made from pasteurised cow’s milk and aged in a natural cave for up to 5 months. It is a Protected Designation of Origin (DOP) awarded Italian semi-fat, semi-hard blue cheese made in Castelmagno.

The cylindrical shaped cheese is made from cow’s milk with a small mixture of goat’s milk or sheep’s milk. The organic milk used to produce this cheese comes from communes protected by POD. Castelmagno cheese is a dense cheese that has no open hole, giving it a crumbly texture.

With a rustic looking rind and a beautiful ivory interior, the paste of this cheese is crumbly and dense. As it ages, it develops some spice that makes it aromatic and flavourful. The cheese can pair wonderfully with stronger honey like melata or chestnut, and it can also be used in the kitchen.

It also pairs fantastically with chocolate, salads, pasta and recipes. To enjoy it to its fullest, grab a cup of red or white wine and enjoy.