Castelmagno is a Piedmontese cheese with a protected designation of origin. It is made with 80% cow milk and the possible addition of sheep and goat milk.
The aging lasts from 2 to 5 months and takes place in natural caves where the wheels are placed on wooden shelves.
The paste is grainy, white or straw-colored, depending on the seasoning; some wheels may have green veins, the result of a natural marbling process.