Castelmagno DOP

The name Castelmagno comes from the famous sanctuary dedicated to Saint Magnus, a Roman soldier who, legend has it, was martyred in the Cuneo mountains. Castelmagno cheese began to be made during the twelth century, more or less at the same time as Gorgonzola which means it shares some similarities. Castelmagno is a cylindrical pressed, semi-fat semi-hard cheese tinged with blue mould. It is made from cow's milk, though sheep's or goat's milk may be added. The cheese is produced in the region of Piedmont.