Top 27 Piedmontese Cheeses

Tomino is an Italian cheese originating from Piedmont. It is made from cow's milk and has a compact and soft paste on the interior that is pale yellow in color. The cheese is small and round. When fresh, it has a pleasant, milky aroma with bitter notes, and when mature, its characteristics become stronger. The flavor is delicate and slightly sweet. It is recommended to serve Tomino as an appetizer, preferably grilled and paired with vegetables on the side.Expand

First produced in 879 CE in Gorgonzola, a Lombardian town settled just outside of Milan, this type of blue cheese is made with cow's milk and distinguished by green or blue marbling of mold. To induce blue veining, the milk is inoculated with penicillin spores. Depending on its age, this Italian cheese is available in two varieties. Matured for about two months, Gorgonzola Dolce is quite soft, creamy and has a mild flavor with notes of butter, sour cream, and a less pronounced lactic tang, whereas Gorgonzola Piccante is a firmer, more crumbly version and must be aged for at least three months to develop its strong, pungent flavor. This versatile cheese can be enjoyed in a number of ways: melted into risottos or pasta sauces, crumbled over salads or simply served as an appetizer accompanied by fresh fruits, vegetables, and nuts such as green apples, figs, pears, walnuts, celery, and radish.Expand

Named after the town of Roccaverano, this fatty cheese is produced in Langhe, a hilly area to the south and east of the river Tanaro between the Piedmont provinces of Asti and Alessandria. Robiola di Roccaverano is a fresh or short-aged soft paste cheese made from goat and cow's milk. The origins of this creamy cheese can be traced back to the era of Celts who used to breed goats in the area. Today, this prized delicacy is celebrated with an annual festival of Fiera Carrettesca ai sapori della Robiola, held every June in Roccaverano. Robiola has a rich goaty aroma and strong, almost piquant flavor. It is typically served with fresh fruit, walnut or raisin bread, or simply some crusty sourdough bread slices. Pair it with fruity white wines.Expand

Produced in the Grana Valley since the early 1200s and found only in the Piedmont's province of Cuneo, Castelmagno is a semi-hard blue cheese with a crumbly texture, made from cow's milk and sometimes a small addition of sheep's and goat's milk. It is aged between 2 to 5 months, during which the subtle flavors of Castelmagno become stronger, sharper and more piquant. In the summertime, while the cows are on the pastures in the Alps, this delicious cheese can be found marketed as Castelmagno d'Alpeggio. It is enjoyed either as a table cheese or used in the preparation of a number of typical Piedmont pasta, rice, or gnocchi dishes.Expand

Named after the Lake Raschera which is located at the foot of Mount Mongioie in the Ligurian Alps, and also a type of Alpine hut, this semi-hard fat cheese is traditionally made in the municipality of Magliano Alpi, settled in the province of Cuneo. It is produced using skimmed cow, goat, and sheep milk. This Piedmont delicacy has quite a distinctive shape because in the past dairymen used mules to transport the cheese from the Alps down to the valleys, so it was more convenient to stack the square-shaped cheeses on top of each other. The Raschera needs to ripen for about 30 days, after which it develops a dense ivory to yellow paste and an intense, slightly spicy flavor with a pronounced aroma of goat and sheep milk.Expand

Named after its town of origin, Bra is a sheep, goat and cow's milk cheese produced in the mountainous Piedmont provinces of Cuneo and Villafranca Piemonte in Turin. Bra is often used as a grating cheese and it is available in three varieties: Tenero (tender, soft), Duro (hard), and Bra d'Alpeggio - the Alpine version of Bra produced only during summer pastures and the most prized one. Bra has an intense aroma and quite a piquant flavor which becomes even more pronounced as the cheese ripens.Expand

Paglierina is an Italian cheese produced in Cuneo and Turin. It's made from cow's milk and has a thin natural rind. The name paglierina is derived from paglia, meaning straw, referring to the old tradition of maturing Paglierina cheese on a bed of straw, which drains and distributes the butterfat through the cheese and also imprints a typical pattern on the rind. The texture of Paglierina is creamy and soft, while the flavors are buttery, sweet, and aromatic, with hints of almonds. The cheese ages for 10 to 20 days. It is recommended to pair it with sparkling whites and light reds.Expand

Once known as Tuma or Robiola, Murazzano is a fat, soft cheese made with sheep’s milk. It is traditionally produced in the Piedmont province of Cuneo, namely the lush rolling hills of Langhe, a UNESCO World Heritage site nestled along the Tanaro River. Fresh Murazzano exudes a delicate aroma of sheep's milk and has a mild taste, while more aged cheese tends to become stronger and more piquant. This table cheese is typically enjoyed as an appetizer, often used for Focaccia filling or for preparing the so-called Brus di Murazzano, a type of fermented cheese spread eaten with toasted bread or hot polenta.Expand

Toma del Mottarone is a traditional cheese hailing from the Mottarone area. The cheese is made from raw cow's milk and it's usually left to mature from 2 to 3 months in the mountain pastures. Underneath its washed rind, the texture is soft, yielding, and springy, with irregular eyes dispersed throughout the body. The flavors can be delicate and mild or a bit stronger, depending on the aging period, but generally they are very balanced. It's recommended to pair the cheese with truffle honey.Expand

Bettelmatt is a rare toma cheese hailing from Piedmont, particularly the Val Formazza. The cheese is produced exclusively during summer months. It's made from the milk of local cows which graze on high pastures, and it's believed that the special flavor of the cheese comes from a herb called mottolina that grows only in the area. Bettelmatt is aged for 3 months and has a natural rustic rind. The texture is soft, oily, and compact, with irregular eyes. The aromas are reminiscent of ripe fruit and wine, while the flavors are complex and rich, with notes of wild herbs, flowers, and butter. In the past, this cheese was used for the payment of taxes or rent. The name is derived from batte, meaning collection, and matt, meaning pasture or grazing.Expand

Cooperativa La Poiana is an agricultural cooperative founded in 1982 in the Valle Grana area, province of Cuneo, with the aim of preserving and promoting the traditional production of mountain cheeses, especially Castelmagno DOP. It was established at a time when organized protection was needed to safeguard local producers and the knowledge surrounding one of Italy’s most historic and prestigious cheeses. The cooperative brings together small farmers and cheesemakers from alpine villages, using milk sourced exclusively from local herds grazing on high-altitude pastures rich in native flora. Production is based on traditional methods, supported by carefully controlled modern hygiene and quality standards. A distinctive feature of La Poiana is the aging of cheeses in natural stone cellars and caves, which contributes to their complex aromas and marked mineral character. The core of its production is Castelmagno DOP, alongside other traditional Piedmont cheeses made from cow’s, sheep’s, or mixed milk. The cooperative plays an important role in preserving the rural identity and economic vitality of the Valle Grana communities. Beyond production, it is actively involved in education, gastronomic promotion, and creating direct links between producers and the market. Its philosophy is built on transparency of origin, traceability, and respect for seasonality. Today, La Poiana is regarded as one of the key guardians of Piedmontese cheesemaking heritage. Its products are available through selected specialty shops, gastronomy channels, and distributors in Italy and abroad.Expand

Luigi Guffanti 1876 is a renowned Italian cheese company based in Arona, in the Piedmont region, known for its multi-generational expertise in aging and refining cheeses. Founded in 1876 by Luigi Guffanti, the company began its journey by aging Gorgonzola in an abandoned silver mine in Valganna, taking advantage of its consistent temperature and humidity conditions for optimal cheese maturation. Over time, the expertise gained in aging Gorgonzola expanded to include a wide variety of other cheeses. Luigi Guffanti 1876 offers an extensive selection of cheeses, including those made from cow’s, sheep’s, goat’s, and buffalo’s milk, as well as blended varieties. The company also welcomes visitors to its aging cellars in Arona, where guests can experience the cheese aging process firsthand and enjoy guided tastings of their artisanal products.Expand

The company "Perla" was founded in Nichelino around the mid-20th century. For generations, it specialized in producing, ripening, and refining traditional Italian dairy products, with a focus on maintaining a family-like atmosphere. Perla’s products are rooted in the fertile pastures of Piedmont, where ideal conditions for raising sheep, goats, and cows contribute to high-quality milk. The company emphasizes that its success lies in its meticulous cheese production process, which follows the highest standards of excellence and a slow, 100% natural maturation process. This dedication to tradition and quality ensures the authenticity of their cheeses.Expand

Caseificio Sepertino is a cheese producer based in Italy. They specialize in producing traditional Italian cheeses. Their product range typically includes various types of fresh and aged cheeses. Their cheeses are often used in authentic Italian cuisine. Expand

Caseificio Rosso, located in the small town of Pollone in Piedmont, carries over a century of tradition in crafting exceptional cheeses. The story began in 1894, when Nonna Rosa started her cheesemaking in Sordevolo, using milk from local cows and following the natural rhythm of the seasons. Today, the fourth generation of the Rosso family – Enrico and Riccardo – continues this mission, believing that cheese is not just food, but a piece of cultural heritage. Milk is collected daily from around twenty small family farms in the area, with a special focus on preserving the native Pezzata Rossa d’Oropa breed. Their range includes iconic Piedmontese cheeses, from mild and creamy varieties to those with bold character and long maturation, such as Raw Milk Maccagno, Castelrosso, Toma Piemontese, and Birba Blu. Each cheese is handcrafted with care, following recipes passed down through generations. Today, Caseificio Rosso stands as a symbol of quality, authenticity, and artisanal dedication – a brand recognized at international competitions and one that remains faithful to its roots, blending nature, tradition, and passion in every bite.Expand

Valgrana is a cheese producer located in Montanera, Italy. The company specializes in producing a variety of Italian cheeses, including typical Piedmontese cheeses such as Raschera and Castelmagno. Valgrana emphasizes the use of local milk and traditional cheese-making methods, aiming to sustain the regional dairy heritage and environment.Expand

Az. Agr. San Lorenzo is an agricultural company based in Italy that specializes in cheese production. The entity is involved in the crafting of various traditional Italian cheeses, with a focus on quality and adherence to local cheesemaking practices. Az. Agr. San Lorenzo may utilize local ingredients and artisan techniques, emphasizing the distinct flavors characteristic of their regional products.Expand

La Meiro Terre di Castelmagno is a cheese producer in Italy that specializes in crafting Castelmagno cheese, a semi-hard, blue-veined cheese originating from the province of Cuneo in Piedmont. This cheese is distinctive for its strong, piquant flavor and is made primarily from cow’s milk, often with small additions of sheep or goat milk. Castelmagno cheese from this producer is typically aged for a minimum of two months, developing a crumbly texture and intense aroma, and is used often in Italian cuisine for grating over pasta, risotto, and polenta.Expand

Costa is a cheese producer based in the Piedmont region of Italy. The company specializes in artisanal cheeses rooted in traditional Piedmontese recipes and techniques. Costa offers a variety of cheeses, including Robiola, Toma, and other regional specialties. The company emphasizes the use of high-quality, locally-sourced milk.Expand

Sa Craberia - Az. Brau Antonangelo is a cheese producer based in Sardinia, Italy. They specialize in crafting traditional Sardinian cheeses, including varieties like pecorino and ricotta. The company emphasizes the use of local, high-quality sheep's milk in their processes. Their cheeses are known for their authentic taste and adherence to traditional methods. Expand