Fauniera Salad

Ingredient (to serve 4 people)

  • 200 g Valerian
  • 200 g cress or field lettuce
  • 150 g home baked bread
  • 3 sprigs fresh thyme
  • one clove
  • 250 g Castelmagno PDO
  • 1 yolk
  • 1 lemon
  • 1.5 dl
  • extra virgin olive oil
  • 0.5 dl fresh cream
  • salt
  • pepper


Clean and wash the lettuce and cress. Remove the crust from the bread, slice finely and rub with the clove of garlic. Slice the bread and cut into small regular squares, sauté the croutons with very little oil and thyme till browned.

For the sauce: in a bowl, mix the yolks, salt and pepper, lemon juice and cream. Work the ingredients well and trickle the oil into it, stirring all the time as for normal mayonnaise. The perfect result will be a sauce of average consistency, not too thick. Remove the rind from the Castelmagno and cut into small strips. Gather the cheese crumbles and add to the sauce, blending well. Keep the sauce in the refrigerator until the moment of use. Arrange the salad on a serving dish forming a "bed" then spread the cooled croutons over the top. Add flaked Castelmagno and, to complete the dish, the sauce.

Castelmagno soufflé with honey and nuts

Ingredients (to serve 4 people)

  • 150 g Castelmagno PDO
  • 40 g butter
  • 2 spoonfuls flour
  • 3 dl milk
  • 4 eggs
  • 4 spoonfuls of millefiore honey
  • 12 walnut kernels
  • salt
  • pepper


melt the butter in a casserole, add the flour and gently pour in the milk, stirring with a whisk until a very thick beshamel is obtained, being careful not to form lumps. Mix in crumbled Castelmagno blending well; remove the pan from the heat and pour in the egg yolks one by one. Salt and pepper. Whisk till stiff, adding a pinch of salt; blend in the mixture prepared before and pour into a greased soufflé dish. Put in pre-heated oven at 175° for about 30 minutes. Serve the soufflé as soon as it leaves the oven, sprinkle with a little honey and shower with the big pieces of nuts.


Castelmagno, honey and nut Risotto

An old recipe that has been certified by the "Accademia delle Tradizioni Enogastronomiche del Piemont".

Ingredients and doses (for 6 people)

  • 600 g Carnaroli rice
  • 1 onion
  • vegetable stock
  • white wine
  • white Piedmontese d.o.c. wine at will
  • 500 g Castelmagno PDO
  • honey
  • extra virgin olive oil
  • butter
  • shelled nuts


Put the oil and butter into a casserole. Add some finely chopped onion and brown. Add the rice and toast well. Sprinkle with white Piedmontese A.O.C. wine. When the wine has evaporated, insert the pieces of Castelmagno and continue cooking with the vegetable stock, continuing to stir the rice with a wooden spoon.

When almost ready, add 200 g of crumbled Castelmagno and three spoonfuls of honey. End cooking. Stir in the butter and flaked Castelmagno.At the moment of serving, spread a little honey and shelled nuts over the rice.

Gnocchi al Castelmagno

Ingredients (to serve 4 people)

  • 1 kg mealy potatoes with white pulp
  • 150 g Castelmagno PDO
  • 1 glass white wine
  • 300 g flour
  • 50 g butter
  • salt
  • pepper


Clean the potatoes and boil; once cooked, peel and mash with potato masher. Add the flour and knead (the dough has to be soft but must not stick to the fingers). Then make the gnocchi from this pastry.
To prepare the sauce, melt the butter in a casserole, add the crumbled cheese and white wine. Cook for 5 minutes over low heat, stirring. Add salt and pepper. Cook the gnocchi in plenty of salted water, straining them as soon as they rise to the surface. Lastly, serve with the very warm sauce.

One variant: for the preparation of the potatoes, try boiling them in water with an equal measure of red wine.

Polenta with Castelmagno

Ingredients (to serve 4 people)

  • 800 g cornmeal
  • 3 litres water
  • 100 g Castelmagno PDO
  • 30 g salt (10 g per litre of water)
  • 500 ml fresh cream
  • 125 g Castelmagno PDO
  • 50 g grated grana
  • salt and black pepper


Boil the water for the polenta in a large pan, salt then pour the flour in rapidly. Stirring continuously with a wooden spoon and lowering the heat as soon as the water starts boiling again, cook the polenta until it starts to come away from the sides of the pan (the mixture has to simmer, or rather letting out a little steam now and again). Cooking normally takes 45 minutes, but a lot depends on the how many times it is stirred and on the grain of the polenta. At the end of cooking, mix in the Castelmagno and stir until completely smooth, then remove from the heat and pour into in a mould and allow to cool. Heat the oven grill.

In the meantime, prepare the cream. In a bowl, mix the cream, Castelmagno, grana, a pinch of salt and one of pepper; stir to obtain a smooth mousse. Cut the polenta into slices and arrange the slices on a lightly greased cake rack; dot the two spoonfuls of cream and bake for about 10 minutes (the cream has to brown). Take them out of the oven and serve the slices hot.

Valle GranaSource: Comunità Montana Valle Grana