Cheese and meat

The undisputed king of the cheeses produced in the Cuneo area is Castelmagno P.D.O., a semi-hard cow’s milk cheese with unmistakable eyes and greenish-blue veins. It is only produced in the municipalities of Monterosso Grana, Pradleves and the area of Castelmagno and it is easily recognised precisely due to its crescendo of flavour, which ranges from mild to strong, depending on how mature it is, although it is at its best after long maturation. Eaten alone or used as the main ingredient in typical Piedmontese dishes, Castelmagno should also be tried with a simple spoonful of lime honey, although, to be honest, the best way to enjoy it is with rice or potato gnocchi. Raschera P.D.O. is made from wholesome mixed milk produced in the alpine pastures of the Cuneo area. It is a soft cheese with a mild flavour that offers the palate the scent of alpine pastures and also excellent served in a typical Piedmontese fondue. Beef from the Piedmontese breed is famous throughout the world and the Cuneo area in particular has an extremely refined and recognised history of cattle breeding. Of the many mouth-watering meats, two to try at least once are bue grasso or ”fat ox” from Carrù and the typical capon from Morozzo.