The first historic mentions of Castelmagno date back to the 13th century: A judgment from 1277 stipulates the delivery of a certain number of cheeses in exchange for the rent of some pastures. The cylindrical cheeses vary in size, ranging from 15 to 25 centimeters in diameter, 12 to 20 centimeters in height and 5 to 7 kilos in weight. As the cheese ages, the reddish-yellow rind becomes darker, thicker and more wrinkled. The flavor becomes more piquant and the paste, initially soft and ivory-colored, becomes firmer and darker, and sometimes veining appears.
Production takes place during the summer.
Production area: Castelmagno Municipality, Cuneo Province
Frazione Valliera, 54
Tel. +39 334 7373956
La Meiro -Terre di Castelmagno
Via dei Pinet, 1
Tel.+39 335 6931946-338 6261222
Alpe Borgis, Alpe Rudu, Alpe Grange Nollo.
Some of the cheeses matured by La Meiro are produced by Osvaldo Pessione (Alpe Crosetta).
Tel.+39 338 6261222
Slow Food Presidium Coordinator
Tel. +39 339 1231655