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.