The name Castelmagno comes from the name of a famous sanctuary dedicated to Saint Magnus, a Roman soldier who, legend has it, was martyred in the Cuneo mountains. Castelmagno cheese began to be made during the twelfth century, more or less at the same time as Gorgonzola with which it shares some similarities. 
       Castelmagno is a cylindrical pressed, semi-fat semi-hard cheese tinged with blue mould. It is made from cow's milk, though sheep's or goat's milk may be added.

       Castelmagno is made in a number of town districts in the province of Cuneo.


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