Top 17 Piedmontese Cow's Milk Cheeses

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

Igor Gorgonzola is one of the most renowned Italian producers of Gorgonzola, the traditional blue-veined cheese with Protected Designation of Origin (DOP) status. The company was founded in 1935 and is based in Novara, in the Piedmont region—an area considered the heart of Gorgonzola production. Over the decades, Igor has grown from a small family-run workshop into one of the leading manufacturers and exporters of Gorgonzola cheese worldwide. Their product range includes several types of cheese, notably Gorgonzola Dolce—a mild, creamy version, and Gorgonzola Piccante—a stronger, more mature variety with a pronounced flavor, aimed at more demanding palates. Igor combines traditional cheesemaking techniques with modern technologies to ensure consistent quality and authenticity in every product.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

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

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

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

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

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

Up until 1000 BCE, Ossolano was known as Nostrano delle valli Ossolane, and it is still today produced in the Alpine valley of Ossola which is nestled along the Toce River in the northernmost province of Piedmont. Ossolano is a semi-hard cheese made with whole cow's milk from the Bruna Alpina breed, and it is available in four different varieties: Ossolano (aged for 60-180 days), Ossolano Vecchio (aged for 180-360 days), Ossolano Stravecchio (aged for a year or longer), and Ossolano d'Alpe which is a mountain cheese produced only during summer months. Ossolano has a sweet and delicate flavor, characterized by the natural aromas of Alpine pastures. It is typically enjoyed either as a snack, with rye bread and cherry tomatoes, or melted over potatoes, polenta, pasta or gnocchi. While matured Ossolano is excellent with full-bodied red wines, younger versions are best paired with light, white wines.Expand

Macagn is a traditional cheese produced in Vercelli's Cervo, Sesia, and Sessera valleys. It's named after one of Monte Rosa's foothills. This mountain cheese is made from full-fat raw cow's milk and it's left to age for a minimum of 2 months, although it's said that Macagn is ideal after 3 to 5 months of aging. The cheese is made after each successive milking in order to use up the natural heat of fresh milk. As a result, Macagn retains the floral aromas and flavors of grass and wildflowers, while the texture is dense and creamy. It's recommended to mix it with creamy polenta.Expand

Birba Blu is a blue cheese hailing from Piedmont in northern Italy, crafted by the Rosso family in their dairy nestled near Biella. It is notable not only for its Italian origin but also for its unconventional maturation method: during aging, the cheese is soaked in a locally brewed blonde ale and coated in malted wheat, imparting distinctive layers of flavor and texture. Developed as an evolved take on the family's earlier GratinBlu, Birba Blu derives its character from pasteurized whole cow’s milk, inoculated with blue mold, then aged for around 60 days before being immersed in the blonde beer (often Margot) and encased in malted wheat. The result is a semi-hard cheese with a white paste flecked with blue veins and a rind speckled with wheat grains that heighten the aroma. The soaking process infuses the cheese with gentle fruity and beer-like notes while maintaining its buttery base and introducing subtle caramel undertones. The blue mold adds spiciness and depth, with tasting notes often describing pear and banana hints, alongside an overall balanced mouthfeel that’s smooth yet complex. Birba Blu is best served as a refined table cheese, where its layered flavors can shine. It pairs well with jams, especially fruity or slightly spicy varieties, fresh fruit, charcuterie, crisp crackers, and even nutty chocolates. It works beautifully in cheese boards or combinations that balance its saltiness with sweetness and complementary textures. In its place of origin, Birba Blu remains closely tied to Biella and surrounding areas, available through specialty shops and the Caseificio Rosso’s own channels.Expand