Castelmagno Dop 1/4 of form

It is one of the most noble and famous cheeses of the Italian alpine tradition. It comes from the Valgrana in Piedmont and is produced from cow's milk, possibly supplemented with sheep and/or goat milk in a percentage ranging from a minimum of 5% to a maximum of 20%.

The Castelmagno DOP can only be produced, aged, and packaged in the administrative territory of the municipalities of Castelmagno, Pradleves and Monterosso Grana in the province of Cuneo. The milk destined for processing must also come from the same municipalities.

The origin of Castelmagno is ancient: it is perhaps slightly post-dating, if not contemporary with, the Gorgonzola, which was already known in 1100. This cheese, however, was already renowned and recognized in the XIII century and in the 1800s it experienced its moment of greatest prestige. With the depopulation of the mountains, it faced extinction in the '60s of the last century, but in the '80s there was a production recovery that led to the proper European DOP recognition in 1996.