Castelmagno (DOP) is an Italian cheese originating from the Piedmont region.

[1] It has a protected designation of origin status in the European Union.

[2] The cheese has traditionally been made in the Valle Grana, in the southwest of the province of Cuneo, where production is permitted today within the boundaries of the comuni (municipalities) of Castelmagno, Pradleves and Monterosso Grana.

Castelmagno is a semi-hard, half-fat cheese produced from whole cow's milk, obtained from cattle of the Piedmontese breed, fed on fresh forage or hay from mixed meadows or pasture.

Aside from being eaten on its own, Castelmagno can be part of countless recipes, such as in fondue or veloutés and can be eaten along with rice, pasta, polenta, thinly sliced raw beef meat (carpaccio) or grilled vegetables.