Castelmagno is a cheese which has been made for centuries. The earliest known mention of it dates back to 1277. In our lifetime, it wasn’t until the 1980s that the cheese re-emerged in popularity culminating in 1996 with a DOP (Denomination of Protected Origin) which restricts the production to three communes of the Upper Valle Grana, the south west of the Province of Cuneo. These communes are Castelmagno, Monterosso Grana and Pradleves, where there are only 12 producers that make about 6,000-7,000 wheels annually.

In 2002, the jury of the World Championship Cheese Contest that took place at Madison, Wisconsin, named it the #1 cheese among the category “Open Class Hard Cheeses”.

Castelmagno is a semi-hard, half-fat cheese produced from whole cows milk, obtained from cattle of the Piedmontese breed fed on fresh forage or hay from mixed meadows or pasture. On occasion some milk from sheep or goats may be added to the cows’ milk.

The taste is often described as similar to that of a young, semi-hard Parmesan with a similar texture, though flakier in consistency and can sometimes be crumbly. It has a tart, mild nutty taste and is a good cheese to use for grating or adding small pieces to appetizers as a topping.

My personal experience with this unique and delicious cheese is when I used it for the mantecatura in my Barolo risotto. This suggestion I got from Giorgio Locatelli (though not personally!) as normally Parmesan is used in making risotto. I think it is the combination of the robust, earthly flavor of the Barolo wine combined with this cheese from the same area that makes for a wonderful taste sensation. The cheese is also great eaten with just a drizzle of honey and some fortified wine.

It is a hard to find Castelmagno outside of Italy, more specifically Piemonte, but if you have a cheese specialty shop, ask them if they can get you some. And if you stay with us at TorreBarolo you can try it in any restaurant nearby. You won’t be disappointed with its unique flavor. A great selection of Castelmagno’s pictures and recipes can be found on our Fan Page on Facebook.