The Women in Cheese Board
A bright platter celebrating women producers
Castelrosso
This item is temporarily unavailable
- Pasteurized
- Animal Rennet
- Age: 4-6 months
- Cow Milk
- Italy
- ApproachableAdventurous
- SoftHard
This Italian cheese, similar to its bold medieval counterpart Castelmango, has a texture that’s both creamy and crumbly. Castelrosso’s rustic rind gives the cheese a mild earthiness, while its dense, milky paste has notes of sea salt, brown butter, and just a slight lemony tang. Try this unique cheese with a bold Murray’s Calabrese Salami or Brooklyn Cured Sliced Finocchiona.
“Castelrosso is like feta's long-lost Italian cousin. Bright white and crumbly, it can stand in for feta in most circumstances, but serves up a milder, milkier and brighter flavor profile. While I never shy away from sharing this cheese on a board, my favorite way to use it is in cooking. I love to stir it into pasta with roasted tomatoes, olives and capers, or use it to add protein and flavor to salads.”
Pasteurized Cow's Milk, Salt, Rennet, Cultures
Allergens: Milk
- Castelrosso is a close cousin to Castelmagno, both of which are modeled in a style that dates back centuries in the Italian region of Piedmont.
- The notable tang of this cheese comes from the fact that its milk is left out to acidify before the cheesemaking begins, resulting in its characteristic lactic profile.
- This cheese is made using lactic fermentation, similar to the method that is used to create yogurt.
- Castelrosso is also known as Toma Brusca in regional dialect, which means acid cheese.
- The Rosso family of Italy has continued the ancient tradition of this cheese since 1894, and use a local breed of cows known as the Pezzata Rossa, so named for their dappled red hides.
- Castelrosso often picks up more technicolor molds while it ages, and it is not uncommon to see bright yellow or orange dots on the rind.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
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