A semi-hard, crumbly cow's-milk cheese (sometimes with a little sheep's or goat's milk) from the high valleys around Castelmagno in the Piedmontese province of Cuneo, aged in cool stone cellars. Young it is white, dense and milky with a fresh tang; aged and sometimes deliberately blued, it turns ochre, firm and sharp, with a pronounced savory, slightly piquant flavour. It is the defining cheese of Piedmontese gnocchi and risotto.
Where it comes from
An ancient cheese of the Grana, Castelmagno and Pradleves valleys in Piedmont, documented since the Middle Ages and granted Protected Designation of Origin (PDO) status.
In the kitchen
Melted into risotto and over gnocchi, crumbled into sauces, or eaten as a table cheese.
Nutrition (per 100g)
~360kcalCal
~24.0gProtein
~29.0gFat
~1.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
