Piedmont · Italy
Castelmagno.
Castelmagno greets you with an assertive earthiness—think damp Alpine cellar and crushed herbs—before revealing layers of tangy complexity and subtle blue-mold spice. Its crumbly, almost sandy texture dissolves on the tongue, releasing waves of mineral notes and wild mountain vegetation. The pungency is bold but never harsh, anchored by a creamy undertone that lingers long after the cheese has melted away.
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The story
How it's made.
Why it tastes that way.
Castelmagno dates to at least the 13th century — a 1277 arbitration records pasture rents paid in wheels of Castelmagno. It is one of Italy's most ancient cheeses.
The crumbly texture results from the curd being cut twice during production. By the late 20th century production had nearly died out, but revival efforts helped it earn PDO status in 1996.
Production · spec
- Milk
- Cow · raw
- Family
- Blue
- Rind
- natural
- Age
- 2–5 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Castelmagno's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Castelmagno.
28 pairings across 8 categories.
Wine
Beer & Cider
Spirits
Where to find it
Cheese counters.
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