This style of cheese is perhaps one of the most ancient in all of Piemonte. The Rosso family has been making cheese since 1894. Similar to Castelmagno, this is a semifirm cheese with a very unique, almost flaky texture. It is almost dense when you bite into it. Castelrosso is made with milk from the red cow, which is high in acid and perfect for this type of cheese. Produced through lactic fermentation, the cheese ages from the outside in. Aged for about 3 months. Packed in micro perforated plastic. 2/7#

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