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	<title>Castelmagno cheese - Revision history</title>
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	<updated>2026-07-20T19:41:09Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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[[Image:Castelmagno cheese.jpg|300px|thumb|right|Castelmagno cheese.  Picture courtesy of &amp;#039;&amp;#039;&amp;#039;[http://www.formaggio.it Il Porte del Formaggio]&amp;#039;&amp;#039;&amp;#039;]].&lt;br /&gt;
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Castelmagno is a [[DOP]], semi-hard, half-fat [[cheese]] produced from the [[milk]] of the Piedmontese breed of cow in the communes of Castelmagno, Pradleves and Monterosso Grana (Cuneo).  However, sometimes, ewes’ or goats’ [[milk]] is also added.  It has been made for many centuries: the earliest known mention of it dates to 1277, but in all likelihood its origins are much earlier.&lt;br /&gt;
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The [[cheese]] is similar in style to [[Gorgonzola]].  It is pressed and has a cylindrical shape.  The natural rind is reddish-yellow with some grey mould.  The interior is compact or flaky, depending on the length of time it is matured, and may have bluish-green veins.  It has a herby and spicy flavour.&lt;br /&gt;
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{{CheeseContact}}&lt;br /&gt;
[[Category:Ingredients]]&lt;br /&gt;
[[Category:Dairy products]]&lt;br /&gt;
[[Category:Cheeses]]&lt;br /&gt;
[[Category:Italian cheeses]]&lt;br /&gt;
[[Category:Piemonte cheeses]]&lt;br /&gt;
[[Category:Cows&amp;#039; milk cheeses]]&lt;br /&gt;
[[Category:Mixed milk cheeses]]&lt;br /&gt;
[[Category:PDO-PGI-TSG ingredients]]&lt;br /&gt;
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		<author><name>Chef</name></author>
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