When formed into wheels, the cheese typically weighs from 5 to 15 pounds. It is allowed to age from 2 to 6 months in moist cellars where an occasional blue mold may develop within the cheese giving it a more noticably tangy flavor from the blue veins. As it ages, it develops a pungent earthy aroma similar to mushrooms. In addition, a reddish yellow colored rough, natural rind develops covering a straw-colored interior paste. Tart in flavor with a mildly nutty taste, Castelmagno develops into a firm-textured cheese with a flaky consistency that is dry and somewhat crumbly. It is a good cheese to use for grating or adding small pieces to appetizers as a topping. It goes nicely with a robust red wine that is not too light in flavor.