Mountain Pasture Castelmagno

In the 19th century, Castelmagno was the king of Piedmontese cheeses, appearing on the menus of the most prestigious restaurants in Paris and London. Then came the decline: between the world wars and the depopulation of the mountains, it almost disappeared completely. These days it is often made in valley dairies, in versions that often do not maintain Castelmagno’s original characteristics. However, there are still some producers, joined together in the Presidium, who use only raw cow’s milk, with small additions of sheep’s or goat’s milk, from animals that graze at altitudes over 1,600 meters. They process the milk traditionally, without using artificial starters.

Production area: Castelmagno Municipality, Cuneo Province