Top 7 Local Cheeses
in the Province of Cuneo

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

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

Fattorie Fiandino is a family-run dairy business founded by Stefano Fiandino in the 18th century. Initially starting in the mountains of the Occitan Alps, the Fiandino family has passed down the art of dairy farming for generations. The farm is located in Villafalletto, Piedmont, surrounded by the Alps and Langhe hills, offering the ideal conditions for producing high-quality milk, butter and cheese. The farm focuses on using natural methods and following the rhythms of nature, maintaining a strong connection with the land and family traditions. Today, Mario and Egidio Fiandino continue to uphold these values while innovating with new products, catering to chefs and professionals who appreciate the unique flavors and quality of their dairy products.Expand

Biraghi is one of the largest dairy producers in Italy, with its modern production facility located in Cavallermaggiore, in the Piedmont region. The production process at Biraghi combines advanced technology with deeply rooted traditional methods, placing special emphasis on quality control and the origin of raw materials. All products are made from 100% Italian milk sourced exclusively from local farms in Piedmont. Among the most important products is Gran Ricotta Biraghi, which undergoes a lengthy aging process under precise temperature and humidity control in specially designed rooms. Biraghi successfully merges industrial capacity with the care typical of artisanal production, maintaining a strong focus on quality, local sourcing, and product innovation.Expand

Caseificio dell’Alta Langa is a renowned dairy located in the heart of Piedmont, in the town of Bosia. The dairy stands out for its dedication to authenticity, local ingredients, and meticulous artisanal craftsmanship. Their cheeses are made exclusively from fresh milk sourced from nearby farms, using cow’s, goat’s, and sheep’s milk - often blended to achieve depth and complexity of flavor. The product range includes both fresh and aged cheeses, featuring specialties such as Bocconcini, Robiole, La Losa, all highly regarded for their creamy texture, rich aroma, and full-bodied taste. All products are made without the use of preservatives, in full respect of natural fermentation and aging processes. Caseificio dell’Alta Langa successfully combines tradition with modern techniques, creating distinctive cheeses that have won over both local and international markets.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

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

Toumin dal mel is an Italian cheese hailing from Piedmont. It was invented in the late 19th century in Melle and Frassino of the Varaita Valley. The cheese is made from full-fat cow's milk and it ages on wooden shelves covered by cloths. After the aging period of 3 days, the cheese is ready, but it's best after 5 or 6 days, and in some cases it can be aged for up to a month. When young, the cheese is rindless and with a soft texture (only a few eyes here and there), and aromas of fresh milk. The flavor is mild, slightly acidic, and milky, but it becomes more intense as time goes by. Mature Toumins have some complex notes of forest floor and musk. It's recommended to eat the cheese on its own, but it can also be used in a sauce with melted butter for local gnocchi called ravioles.Expand

Toma di Elva is a traditional cheese hailing from the town of Elva. The cheese is produced in summer from raw Piedmont cow's milk that's partially skimmed. Underneath its thin, elastic rind when fresh (or thick, wrinkly, and stiff when aged), the texture is dese and crumbly, with a few eyes dispersed throughout the paste. The rind often has blue-green mold. The aromas are intense and ammoniac-like, while the flavors of fresh Toma di Elva are similar to Bra or Nostrale. Another name for this cheese is Tumo de Caso, which signifies cheese of the house or handmade cheese. It's recommended to serve this cheese with baked potatoes or potato gnocchi.Expand

This cheese is named after its place of origin - Acceglio, Piedmont, where it is made exclusively during summer. It is made from cow’s skimmed milk and must be consumed fresh after 2 or 3 days of aging. The semi-soft cheese is characterized by its fresh and fragrant, slightly tangy flavors. It is recommended to pair it with local white wine and use it in sandwiches or as a table cheese.Expand