The cheese whose story we are about to tell you is a real the flagship of the Piedmontese dairy tradition , whose flavours impeccably describe the territories from which it originates; already its name , in fact, clearly refers to one of the three municipalities in the upper Grana Valley , in the province of Cuneo, where it can be produced: we are talking about the Castelmagno DOP
A unique cheese with very ancient origins , being a product already known in 1100. And the Grana valley is no exception, positioned between the Maira and Stura valleys and an ancient place whose first human settlements date back to the so-called "Bronze Age", when the indigenous peoples lived mainly on pastures and livestock. A valley about 20 km long , therefore small in size but rich in history and tradition and varied from an environmental point of view: we can mention the beautiful, splendidly preserved villages, the Sanctuary dedicated to San Magno nestled between green mountain pastures, pastures and some of the most famous Alpine passes, such as the Esischie pass and the Fauniera pass which gives access to the Gardetta plateau. 
Castelmagno is one of the DOP cheeses and is included in the production of Beppino Occelli and which, precisely because of its Protected Designation of Origin, can be produced exclusively in three municipalities of the aforementioned Grana valley, as can the cow's milk used to produce it: the town that gives it its name, Castelmagno, then Monterosso and Pradleves.
The specifications that regulate the production of this cheese, and protect its characteristics and uniqueness, are in fact very rigorous, so much so that even a large part of the hay used to feed the animals comes from the mountain pastures of the valley.
But What are these characteristics ?
Castelmagno is a dry, grainy and crumbly cheese whose flavor , generally sweet and delicate , it becomes increasingly stronger and bitterish , almost spicy, as the maturing period is prolonged . The peak is reached with its DOP version of Alpeggio , left to mature for several months at an altitude above 1000 m, with a minimum maturing period of approximately 60 days. Result? A taste and a scent reminiscent of mountain aromatic herbs.
In short, we are talking about an exclusive and renowned cheese, known and appreciated already in the first centuries of the year 1000 , during which it was also the subject of a territorial dispute. In 1277, in fact, a sentence was issued which established an annual tax to be paid to the Marquis of Saluzzo for the usufruct of some pastures between Castelmagno and Celle di Macra.
The golden age of this all Piedmontese delight is however the nineteenth century , when Castelmagno spread unstoppably not only in Italy, but also in some of the best foreign restaurants , especially those in Paris and London. This moment of great splendor is followed by one in which the memory of this production is somewhat lost, due to the two world wars of the twentieth century and the mass abandonment of the mountains in the 60s but which, fortunately, does not last long. In the early 80s this cheese regains its lost value and, in 1982 , he was awarded the Controlled Designation of Origin , up to the DOP obtained in 1996 .
Are you still wondering why Beppino has included this fine cheese in the large family of his delicious Occelli brand products?
Know then that if the milk production, processing and maturing are carried out in mountain areas, Castelmagno can also boast the recognition as a “Mountain Product”.
A further peculiarity of this cheese, in full harmony with the philosophy of Beppino Occelli of respect for traditions, protection and valorization of our local excellence.
