Castelmagno

Castelmagno is a semi-hard Italian cheese originating from the Piedmont region, specifically the Grana Padano area. It is a protected designation of origin (PDO) cheese, meaning its production is regulated to ensure authenticity and quality. The cheese is typically made from cow's milk, although historically, sheep's and goat's milk were also used. The milk is often pasteurized, though raw milk versions exist.

The cheese is characterized by its crumbly texture, especially as it ages, and a distinctive, complex flavor. It is often described as piquant, savory, and slightly nutty, with a lingering aftertaste. The rind is typically hard and reddish-brown. Castelmagno is aged for a minimum of two months, but longer aging periods, up to two years, are common, which intensifies its flavor and changes its texture to be more granular.

Historically, Castelmagno was produced in the medieval castle of Castelmagno, from which it derives its name. It gained popularity in the late 19th and early 20th centuries. Today, it is a prized ingredient in Italian cuisine, often enjoyed on its own, paired with fruit and nuts, or used in cooking. It is particularly well-suited for grating over pasta dishes, risottos, and soups, or incorporated into sauces and fillings. Its strong flavor also pairs well with robust red wines.