La Meiro: return to the origins of Castelmagno

Castelmagno doesn’t need any introduction: the famous cheese of Grana Valley, in the Cuneo province, whose history is lost in the old dairy mountain traditions. After touring the world, the brothers Andrea and Pier Giorgio Amedeo decide to return to the land where they were born and to revive the production and protection of this world’s unique cheese: this is how La Meiro began.

The Castelmagno cheese and Castelmagno’s Genepy

In the village of Castelmagno the Amedeo family built a modern factory for production and a maturing site. They use milk coming from fine high mountain pastures to produce their cheese and then leave it to mature on larch board inside tufa caves. In the darkness and silence time does its work, assisted by expert hands who turn the cheese wheels every day: after at least four months’s rest Castelmagno is ready to conquer everyone with his goodness, even better if followed by Genepy, a liqueur made from organic high mountain wormwood.