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.