Castelrosso

A small producer known for its quality and consistency, the Rosso family has been making Castelrosso since 1894. The traditional name for this style of cheese in Piedmontese dialect is toma brusca and refers to the practice of resting the milk and allowing it to acidify, resulting in this unique cheese that ripens from the outside in. It is made with milk from the Pezzata Rossa cow breed from Biella, which is naturally higher in acidity. Dense, chewy, and complex, it is both earthy (closer to the rind) and lactic with a tangy finish.