The Castelmagno belongs to the family of the marbled and it is a pressed medium fat cheese, produced with cow’s milk with small additions of sheep and goat’s milk.
It is made of crispy and medium hard paste, pearly white or ivory-coloured, but it might get some blue – greenish veins throughout the period of maturing. 

It has a delicate aroma and it is not very salted when it is fresh. If mature, it takes more on a dark colour resulting from the moulds and the rind that becomes ticker.

Apart from being an excellent table cheese, the Castelmagno is used to prepare various local dishes, such as “gnocchi with Castelmagno”, or the fine “crêpes”; it is also superb with some baked dishes.

The mature Castelmagno is excellent tasted on his own, but it is even better with some good chestnut honey or with blueberry jam.
It is conserved wrapped up in a white cloth, kept in a fresh environment or in the lower part of the fridge.

The Castelmagno is a cheese with a delicate aroma and it is not very salted when it’s fresh. If mature, it takes more on a dark colour resulting from the moulds and the rind that becomes ticker.