Castelmagno d’Alpeggio DOP is the most prized and rare expression of Castelmagno cheese, produced by Cooperativa La Poiana exclusively during the summer months on high-altitude Alpine pastures of the Valle Grana, above 1,000 meters. It is made from raw cow’s milk obtained from herds grazing on natural mountain meadows rich in aromatic herbs, which strongly shape its sensory profile.
Production is seasonal and limited, strictly regulated under the Castelmagno DOP specification, and follows traditional methods including manual curd handling and slow maturation. The cheese is aged for several months in natural stone cellars, where it develops a semi-hard, slightly crumbly texture and a complex aromatic structure.
Its paste ranges from pale straw to golden yellow, sometimes showing subtle natural blue-green veining in more mature wheels. The flavor is intense and layered, with notes of alpine herbs, dried hay, milk sweetness, nuts, and a distinctive mineral finish.
Castelmagno d’Alpeggio DOP is widely regarded as a pure expression of mountain terroir and one of Italy’s most authentic alpine cheeses. It is best enjoyed at room temperature, either on its own or in simple dishes that highlight its depth and character.
Due to its limited production and demanding artisanal process, it holds a special status among connoisseurs and represents a living tradition of Piedmontese cheesemaking.
Producer
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.