Castelmagno is a village in the upper Grana Valley in Italy’s Piedmont region that lends its name to a cheese with a history dating back a millennium. Since 2006, Italy’s Slow Food movement has worked with local artisan cheesemakers to ensure its future. Milk is drawn from cattle that graze at 2,000 meters on herbs and flowers. Cheese is shaped into 6kg molds, salted and then ripened in ageing huts for up to 2 years. With maturation, the cheese goes from a sweet to nutty flavor, becomes crumbly and often forms blue-green veins.