The product

Castelmagno di Alpeggio DOP

Piedmontese DOP cheese from 2018 Alpage
Country of origin:
Italy - Piedmont
5,0 kg approx.
Minimum order:
More Information
Raw material Raw cow's milk
Appearance The dough is granular, pale straw-colored; the undercrust is very evident and creamy
Taste Decisively fragrant, on the palate it is slightly savory, with marked herbaceous and floral notes; sweeter and with notes of undergrowth in the presence of molds
Curiosity The Castelmagno takes its name from a famous shrine named after San Magno. The first news of his production date back to the twelfth century, when the Marquis of Saluzzo, in 1277 imposed that the rent of some pastures were paid with wheels of Castelmagno.
Our selection We believe that this Castelmagno, seasoned by our friend Giorgio Amedeo, is very similar to the product as it was born. We like it a lot, especially when it is lightly blue. When we were visiting the production area we realized how this cheese was the expression of all the floral essences of the pastures
Suggestions Delicious in the preparation of first courses, especially gnocchi and risotto. To try with honey or fruit compote.
More Information
Ingredients Raw MILK, salt, rennet
Allergens Milk and products thereof
Weight 5,0 kg approx.
Packaging Bulk the whole wheel, vacuum packed fractions
Storage Conditions (unpacked products) Keep cool
Storage Conditions (packaged products) Store at temperatures of +4 +6 ° C
Instructions for use Crust not edible
Paese di origine ingrediente principale Italia
Nutrition Declaration Energy: 1738 kJ / 419 kcal
Fat: 30,04 g
of which saturates: 25,4 g
Carbohydrate: <1.0 g
of which sugars: <1.0 g
Protein: 30,25 g
Salt: <0.5 g
Typical value per 100 g
The producer

La Meiro - Castelmagno (CN) - Piedmont

Why we chose them
Today, Castelmagno is often produced in the valley but there are still "Herdsmen" working the milk of their own cows in the pastures according to the ancient technique, like for example the ones located in the Chiappi area. The huts are located at altitudes above 1600 meters where a great variety of herbs and flowers is found, the same essences that can be tasted in this extraordinary product. The cheeses are matured in damp caves at the altitude of 1900 meters, where they covered themselves with noble mould. Giorgio Amedeo, with his son Andrea, affineurs of Castelmagno have been accredited by Slow Food as manager of the Presidium of Castelmagno di Alpeggio. Giorgio decided to build a manufacturing and maturing center exactly in Chiappi, the highest village in the valley of San Magno Sanctuary, where the name of the cheese derives from. Giorgio, Andrea and all the "Herdsmen" of the Presidium are preserving the tradition and protecting the production of this ancient and noble cheese.
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email:
Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. 52.000 i.v.