Typical Piedmontese Cheeses You Should Know

Piedmont is a land of culinary excellence, and its cheeses are genuine expressions of ancient knowledge and deep respect for tradition. Let’s discover some of the region’s most iconic specialties.

Toma Piemontese

Toma Piemontese is one of the oldest cheeses in the region. Whether soft or aged, it offers delicate or more intense flavors depending on its maturation.

Castelmagno (see more at the bottom of the page)

The true king of Piedmontese cheeses, Castelmagno is protected by a PDO (Protected Designation of Origin) status and is produced exclusively in the upper Grana Valley. It has a bold, slightly spicy flavor with unique herbal notes.

Robiola

Robiola, a type of cheese, can be found throughout the Langhe, especially in the Alta Langa area of Alba and Asti. Known as Robiola or Tuma, some varieties are protected by a PDO (Protected Designation of Origin) status, such as Tuma di Murazzano and Robiola di Roccaverano. Murazzano is made with sheep’s milk, while Robiola di Roccaverano uses a mix of different milks.
You’ll also find excellent non-PDO Robiole in Bossolasco, Alba, and many small villages across the Langhe. Each one has its own texture and flavor profile, but all are flavorful and worth trying!

Brüss (Fermented Cheese)

A truly distinctive cheese, Brüss is made by fermenting leftover cheeses with grappa. It has a bold, intense flavor for real connoisseurs. Not everyone loves it, but many do!

Talking about Piedmontese cheeses also means talking about Cheese.

When is Cheese held?

Every two years. The last edition was in 2021, so the next one will take place in 2023.

Where is Cheese held?

Bra, the capital of the Roero area and birthplace of the Slow Food movement.

What it’s all about.

It’s all about the magical process that transforms milk into food for refined palates. As the name suggests, *Cheese* is the most internationally renowned event dedicated to Cheese. It attracts producers, consumers, and cheese lovers from all over the world—those who live and breathe the extraordinary world of Cheese.

Each edition of the event is built around a central theme. While the focus may vary, one key message remains constant: sustainability—respect for the hard work of people, and the dignity of fair compensation for their efforts. I will never forget how much attention is also given to animal welfare.

In this case, I have to say it: IT’S WORTH THE TRIP.

Typical Cured Meats of Piedmont: Traditional Flavors

In addition to cheese, Piedmontese cured meats also tell a story of craftsmanship and a passion for authentic products.

Salame Piemonte PGI

Piedmontese salami is made from a blend of pork meat mixed with aromatic herbs and spices, including cloves, which are among the most distinctive. It’s also traditionally enriched with robust red wine, such as Barbera or Nebbiolo.

Salame Cotto Piemontese

A flavorful salami, spiced and steamed. It’s usually sliced thick and served on hearty charcuterie boards, ideally paired with a good glass of wine. It’s also used as a special ingredient in “green” frittatas, which become “rugnuse” (rich and rustic) when salame cotto is added to the mix.

Cuneo Dry-Cured Ham PDO

A typical product of the Cuneo province, made in strictly defined areas to earn the PDO (Protected Designation of Origin) label. The hind leg of selected pigs is salted with a mix of salt and spices, then aged to perfection. It’s a prized delicacy, especially loved by those who appreciate subtle and refined flavors!

Gastronomy of the Langhe: Beyond Wine

Piedmont is famous for its excellent wines, but it’s also a land of extraordinary dishes that deserve to be discovered slowly and with passion.

Tajarin and Agnolotti

Thin and golden egg pasta, *Tajarin* pair beautifully with rich sauces, while *Agnolotti* are filled with intense flavors of meat and roasted goodness.

Bagna Cauda

A true Piedmontese celebration of togetherness: *Bagna Cauda* is a warm dip made with garlic and anchovies, served in a terracotta pot at the center of the table, surrounded by fresh seasonal vegetables. Every family has its version, but the traditional recipe remains a symbol of unity and sharing. In the province of Cuneo, people often use *Caraglio garlic*, a rare and delicate variety protected by the Slow Food movement, which gives the sauce a milder, more digestible flavor.

The Tonda Gentile Hazelnut: The Gold of the Alta Langa

This is no ordinary hazelnut: it’s the *Tonda Gentile delle Langhe*, certified PGI and considered one of the finest in the world for its quality and flavor. Grown primarily around Cortemilia, in the heart of the Alta Langa, it is harvested at the end of August and is often enjoyed toasted to enhance its aroma fully. It’s the star of the classic Hazelnut Cake, and also a precious ingredient in artisanal desserts, spreads, and even creative pasta dishes. And there’s more: the hazel tree is also a natural ally in the growth of both white and black truffles!

Traditional Desserts: Bunet

*Bunet* is a rich pudding, a traditional dessert from the Langhe. It’s a festive treat made with milk, eggs, amaretti cookies, chocolate, and a splash of liqueur.