Castelmagno DOP is a semi-hard cheese made using raw whole cow’s milk produced near the communities of Castelmagno, Pradleves and Monterosso Grana located in the Province of Cuneo, in the northwestern Italian region of Piemonte.
Castelmagno cheese is very crumbly with a colour ranging from ivory white to slightly-yellow in colour along with its characteristically blue-green marbling. The flavour is delicate in its younger stage and as the cheese matures the flavour become more intense and piquant.
Castelmagno can be eaten as a table cheese or used as an ingredient in many recipes, such as pasta, rice, polenta and gnocchi dishes. It is also the perfect accompaniment to beef carpaccio and is best served with full-bodied red wines, such as the local Barolo DOCG.