Castelmagno di Alpeggio D.O.P.

formaggio Occelli

This is a cheese made from raw cow’s milk, with possible additions of sheep or goat’s milk. For centuries it has been produced only during the summer in the Grana Valley meadows that are at least 1000 metres above sea level. The curds are crushed, shredded and pressed twice, through the process is known as “breaking the curds”. Aged for at least 60 days at a high altitude, its characteristic flavour, with hints of aromatic mountain herbs, is accentuated over time. When eaten, at first it is dry, malleable and finely granular. Over time it may become naturally streaked with mould  which is much sought after by gourmets.


Regione Scarrone, 2 - 12060 Farigliano (CN) - Italy - Tel: +39 0173 746411 - Fax: +39 0173 746495 - P.IVA: IT02736140043 - CF 02736140043 - REA 231956 - Reg. Imp. 02736140043 di Cuneo - Cap.soc. € 500.000,00 I.V.