Dairy
Castelmagno Sheep
Castelmagno Sheep is a pressed alpine cheese in the Castelmagno tradition made with a dominant or exclusive share of ewe’s milk rather than the more common cow-led blend of the Piedmontese PDO. The cylindrical wheel develops a crumbly, marbled paste that can show natural blue-green flecks in fissures; sheep milk deepens the savoury, oily richness and adds a sweeter animal note beside the classic mountain piquancy. Crumble over polenta, risotto, and buttered pasta, or serve in wedges on alpine boards with hazelnuts and full-bodied Nebbiolo. Volumes are small and labelling should state sheep milk clearly. Age softens acidity into long umami; very young wheels can taste sharply lactic. Warm slightly before service so the sheep fat blooms on the tongue.
Also known as: Castelmagno-style sheep
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Characteristics
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History
Medieval records from the Castelmagno valleys already mention local cheese used in rents, from mixed mountain herds.
Revival of alpine dairying encouraged experimental and traditional high-sheep wheels beside cow-dominant Castelmagno.
Specialty affineurs and restaurants sought sheep-forward Castelmagno-style cheeses for deeper mountain flavour.