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Caseficia Rosso

We’re always saying how beer and cheese are great together—well, in this case the two become one in this hoppy, aromatic toma from Italy’s Piedmont region. Made by the family-run Caseficia Rosso, from pasteurized cow’s milk and local beer, which is poured directly into the milk during the early stages of cheese-making, it’s unlike anything else on our counter. The otherwise mild paste picks up distinctly malty flavors from the beer, and pairs best with salty, tangy snacks like salumi, mixed nuts and cornichons.

Just the facts

Country Italy
Region Piedmont
Maker Caseficia Rosso
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Animal
Age 30-60 days
Cheese Type Stinky
Pairing Recommendations

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