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. The minimum aging period provided by the specification of the Presidium is 4 months.
Production area: Castelmagno Municipality, Cuneo Province
della Società Agricola Valliera
Frazione Valliera, 54
Tel. +39 334 7373956
Malga Valliera (1680 metri)
di Giorgio Amedeo
Via dei Pinet, 1
Tel. +39 338 6261222 - 335 6931946
Malga Bijoi (2200 metri), Borgis (2300 metri) e Rudu (2100 metri)
Partly of Castelmagno arrives from:
Via Comunale, 6
Tel. +39 339 8652517
Malga Crosetta (2000) e Grange Nollo (2000)