Farms, dairies, cooperatives and affineurs in Piedmont that you can visit or buy from.
A guide to cheese farms in Piedmont.
Farm at 1,700 m in the upper Valle Grana making Castelmagno DOP (Montagna and Alpeggio), aged in tufa caves. Its locanda serves it at several ageings and has rooms; opening is seasonal.
Cheeses: Castelmagno
Visiting: restaurant (locanda) serving Castelmagno at several ageings, rooms, seasonal opening: weekends in low season, Tuesday to Sunday in peak season
Alpine hamlet above 1,000 m where Beppino Occelli ages cheeses from its Farigliano dairy, and Castelmagno DOP di Alpeggio, in rock cellars on shelves of twelve woods. Shop and booked cellar visits.
Cheeses: Castelmagno, Valcasotto, Cusiè, Losa, Verzin
Visiting: guided visit to the ageing cellars (about 30 minutes, booked), company shop (spaccio)
Gorgonzola maker since 1948 in the Novara hills. The company shop beside the plant sells the Gorgonzola DOP range and tomini, with Piedmontese specialities, six days a week.
Cheeses: Gorgonzola, Tomini
Visiting: company shop (spaccio) at the plant
Retail point of the Igor Gorgonzola family firm, selling its Gorgonzola DOP, a spicy version and a goat blue. The company's headquarters are on Strada Natale Leonardi in Cameri.
Cheeses: Gorgonzola
Visiting: farm store selling Igor Gorgonzola
Cheese ager at Arona, on Lake Maggiore, trading since 1876. A shop is open six days a week, and the cellars and a tasting route can be visited by appointment.
Cheeses: Gorgonzola
Visiting: shop, ageing cellars visit by appointment, tasting route, English-language visits on booking
Explore our private Alterris estate, strolling through the vineyards, visiting our cellar dug into the hillside, and enjoying an exclusive wine and cheese pairing experience
An unforgettable day in the Langhe with a walk among the rows, lunch in the vineyard, and plenty of space for the little ones!
Discover the wine regions of Barolo and Barbaresco on a sommelier guided tour. Visit two boutique wineries, enjoy a typical lunch at a local Osteria, and explore the m...
Not by design. Qualigeo says the blue-green veining develops naturally in the more aged wheels, without inoculating any mould.
At least 60 days under the specification, in cool, humid rooms, according to Qualigeo.
Qualigeo suggests honey and jams at the table, polenta, risotto and beef carpaccio in the kitchen, and full-bodied red wines.
Italy recognised Castelmagno as a denominazione di origine by presidential decree on 16 December 1982, and the EU registered it as a DOP in 1996.
Tenero is aged at least 45 days and has an elastic rind and white or ivory paste; Duro is aged at least 180 days, with a hard rind and straw to ochre paste, per Qualigeo.
That the cheese was made and aged in the mountain zone of Cuneo province from milk of the same origin, according to Qualigeo.
Qualigeo pairs Tenero with young Piedmont reds and Duro with Piedmont reds of more body and structure.
Italy recognised Bra as a denominazione di origine by presidential decree on 16 December 1982, and the EU registered it as a DOP in 1996.