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Food & Wine

Castelmagno, blue cheese known as blue pasta

Its name is linked to the homonymous municipality, located between Alpi Marittime and Alpi Cozie in the Cuneo area, which is the largest trading center and in whose territory it also began its production.

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Used mainly in Piedmontese cuisine, to enrich dishes such as potato gnocchi with melted Castelmagno, it can be tasted in purity or accompanied with honey.


Identikit and main features

The Castelmagno Pdo is produced with cow’s milk and sometimes with sheep and/or goat’s milk with a minimum percentage of 5% to a maximum of 20%.

This cheese has a cylindrical form with a weight ranging from 2 to 7 kg.The fresh forms have a thin and reddish-yellow colour, while the matured ones are brownish-ochre. The texture is very soft and the inner colour varies from ivory white  to ochre-yellow with green-blue veins in the most matured forms. The presence of the veins is due to special moulds, which characterise  the so called blue-veined or ‘Erborinati’ cheeses. Castelmagno moulds grow spontaneously along with the seasoning, without adding any specific spores. The fine and delicate taste became more spicy as the seasoning goes on.

Area of production

Castelmagno can be produced, matured and packed exclusively in the municipalities of Castelmagno, Pradleves and Monterosso Grana in the Cuneo province, using only the milk produced here. The Castelmagno can boast the additional mention “Mountain product”, when the production, the processing and the seasoning take place in the mountain areas. Instead, if it is produced and seasoned in the recognised areas, but over 1000 mamsl is can be “Castelmagno d’Alpeggio” (mountain pasture).


The Castelmagno has always been appreciated and is it proven by a sentence of 1277 according to which, in order to stop the controversy about the use of some pastures between rhe municipalities of Castelmagno and Celle di Macra, it was established a yearly sum of  Castelmagno cheeses. The 19th century has been the golden age of Castelmagno, which has become the king of italian cheeses, to the point that it has been introduced in the menu of the most prestigious restaurants of London and Paris. In the ‘60s it has seriously risked to disappear due to wars and the mountains abandoning. Its production has been recovered in the first ‘80s: in 1982 it obtained the AOC national recogniton and in 1996 the Europea Pdo certificate.

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