A guide to the cheeses of Piedmont, Italy — Castelmagno, robiola, Bra, Raschera, and the region's rich Alpine and soft-cheese traditions.
Piedmont, in the northwest of Italy at the foot of the Alps, is one of the country's great cheese regions — home to ancient blues, delicate soft cheeses, and hearty mountain cheeses. Paired with the region's legendary wines, Piedmont's cheeses are a highlight of Italian gastronomy. Here's a guide.
A Rich Cheese Region
Piedmont ("foot of the mountain") sits against the Alps, giving it both mountain pastures and fertile plains, and a correspondingly varied cheese tradition. The region is famous for fine food and wine — truffles, Barolo, Barbaresco — and its cheeses are a worthy match. Many carry DOP status and reflect a deep, terroir-driven heritage.
Castelmagno: The Ancient Blue
Castelmagno is Piedmont's most prized cheese — a rare, ancient, crumbly cheese, often lightly blue-veined, made in limited quantities in the Alpine valleys near Cuneo. Tangy, complex, and piquant, with a documented history reaching back centuries, it's a cheese for connoisseurs, classically melted into a sauce for gnocchi or served with honey.
Robiola: The Soft Delicacy
Robiola is Piedmont's beloved soft cheese, made in many forms from cow's, sheep's, goat's milk, or blends. From fresh and creamy to bloomy-rind and aged, robiola ranges from delicate and milky to tangy and pungent. The prized Robiola di Roccaverano is a goat's-milk (or mixed) version with DOP status. These soft cheeses are lovely spread on bread or stirred into pasta.
Mountain Cheeses: Bra, Raschera, and Toma
Piedmont's Alpine areas produce firm, hearty cheeses. Bra and Raschera are DOP cow's-milk (sometimes mixed) cheeses, ranging from semi-soft to firm, with savory, rustic flavors. Toma Piemontese is a versatile semi-soft table cheese eaten throughout the region. These mountain cheeses are everyday staples and excellent for both eating and cooking.
Cheese, Wine, and Truffles
Piedmont's cheeses shine alongside its other great products. The region's powerful red wines — Barolo and Barbaresco — pair beautifully with aged and blue cheeses like Castelmagno, while its famous white truffles can elevate a simple cheese or pasta dish to something extraordinary. This synergy of cheese, wine, and truffle is the essence of Piedmontese gastronomy.
How to Enjoy Piedmont Cheese
A Piedmont cheese board might pair Castelmagno with honey, a creamy robiola, and a wedge of Toma or Raschera, served with crusty bread, hazelnuts (a Piedmont specialty), and a glass of Barolo or Barbaresco. For a true taste of the region, try Castelmagno melted over gnocchi, perhaps with a shaving of truffle.
Pairings
Piedmont cheeses pair with the region's red wines, especially Barolo and Barbaresco, as well as with sweet wines for the blues. On the plate, honey, hazelnuts, and crusty bread are classic, and white truffle is a luxurious match.
Frequently Asked Questions
What is Piedmont's most prized cheese?
Castelmagno, a rare, ancient, crumbly, lightly blue-veined cheese from the Alpine valleys, classically served with honey or over gnocchi.
What is robiola?
A family of soft Piedmontese cheeses, from fresh and creamy to bloomy-rind and pungent, made from cow's, sheep's, goat's, or mixed milk.
What wine pairs with Piedmont cheese?
The region's great reds, Barolo and Barbaresco, especially with aged and blue cheeses like Castelmagno.