Castelmagno is a PDO (Protected Designation of Origin) awarded Italian semi-hard, semi-fat blue cheese prepared within the administrative region of the communes of Castelmagno, Pradleves and Monterosso Grana in the province of Cuneo, Piedmont.
The cylindrical cheese is made from cow's milk with a small addition of a mixture of sheep and/or goat's milk. To guarantee the authenticity of the product, it is essential that the milk utilized come from communes protected by PDO designation. The aging takes two to five months to get the characteristic traditional flavour.
It is a dense cheese with no open holes tending towards a grainier, crumbly texture. The pate colour leans from ivory white towards ochre-yellow with presence of bluish-green veins of penicillium moulds. Covering the pate is a thin reddish-yellow rind, which turns wrinkly, and brownish-ochre as the cheese matures. The subtle taste of Castelmagno gets stronger, spicier and sharper as it ages.
Castelmagno is a very ancient cheese with origins dating back to 1277, more or less at the same time as Gorgonzola. It is named after a Roman soldier whom despite being persecuted, kept on preaching gospels and gave its name to the famous sanctuary town of Castelmagno in Grana Valley. Barolo, Reciota della Valpolicella, Chianti pair well with this cheese. It is appreciated as a table cheese and used in the preparation of typical Italian dishes such as gnocchi.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1996
410 kcal per 100 gr.
25.6 gr. per 100 gr.
34.2 gr. per 100 gr.
24.6 gr. per 100 gr.
118 mg. per 100 gr.
476.7 mg. ( – 46% )*
611 mg. ( – 25% )*
*(the difference from the average value)
13,5 - Individual visits per month (average)
470 - All individual visits
19 08 2016 - Date of publication of this article
24 01 2017 - Date of last edit