Castelmagno is one of Italy’s oldest and most prized cheeses, produced in a small area of Piedmont since at least the 12th century. It holds a DOP designation and is made in limited quantities, which has made it something of a connoisseur’s cheese.

Flavor Profile

Castelmagno has a crumbly, semi-hard paste that ranges from ivory to pale yellow, sometimes developing natural blue veining as it ages in mountain caves. The flavor is complex and intense: sharp and tangy up front, with savory, nutty, and faintly bitter notes and a distinctly mineral finish that reflects its alpine origins.

How to Serve

Castelmagno is the traditional cheese for gnocchi al Castelmagno, a Piedmontese classic where it melts into a rich sauce. On a board, serve it at room temperature broken into rough pieces. It also pairs remarkably well with honey, which tempers its sharpness.

Pairing Suggestions

Pair with a Barolo or Barbaresco, the great reds of its home region. Serve with chestnut honey, walnuts, pears, and rustic bread.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Keeps for three to four weeks. Bring to room temperature before serving.