Let’s start from Monterosso Grana, a town in the middle of the valley, to discover this valley whose name is inextricably linked to one of the most important cheeses in Piedmont: Castelmagno. Produced with raw cow’s milk from a minimum of two to a maximum of four consecutive milkings, to which a small quantity of sheep’s or goat’s milk may be added, Castelmagno is characterized by its unmistakable crumbly paste, pearly in color with bluish veins.
