The Rosso family has been making cheese since 1894. This style of cheese, Toma Brusca, is perhaps one of the most ancient in all of Piemonte. The process is taken from the tradition of using day old, almost spoiled, milk to make the cheese. Castelrosso is made with pasteurized milk from the red cow (not the same one as for the Reggiano), which is high in acid and perfect for this type of cheese. It is produced using lactic fermentation, which makes this semifirm cheese flaky to start and then creamier as it matures from the outside in. Aged for about 3 months. 2/7#

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