Description
Castelmagno DOP is one of the most noble and famous cheeses of the Italian alpine tradition. It comes from Valgrana in Piedmont and is made with cow's milk, possibly supplemented with sheep's and/or goat's milk in a percentage ranging from a minimum of 5% to a maximum of 20%. Castelmagno DOP can only be produced, aged, and packaged in the administrative territory of the municipalities of Castelmagno, Pradleves, and Monterosso Grana in the province of Cuneo. The milk intended for processing must also come from the same municipalities. Its history The origin of Castelmagno is very ancient: it is perhaps slightly later, if not contemporary, to Gorgonzola, which was already known in 1100. However, this cheese was already renowned and recognized in the 13th century and reached its peak of prestige in the 1800s. With the depopulation of the mountains, it risked extinction in the 1960s, but in the 1980s, production resumed, leading to the well-deserved European DOP recognition in 1996.