Castelmagno's origins date from the 13th-century and is produced in small quantities.
The cheese is made in the communes of Pradleves, Montegrasso Grana and Castelmagno in the Piedmont region. It is created from the milk of cows that have grazed in high-altitude pastures. The cheese is then aged in cool, damp mountain caves for two to five months. The consortium, based at the cooperative La Poiana, governs 18 producers and sells first-rate Castelmagno.
Cooperativa Agricola La Poiana
Piazza Caduti 1
12020 Castelmagno (CN)
Piedmont
p.+(0171)-986190
Castelmagno
Pastures
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