- Animal Rennet
- Age: 4-6 months
- Cow Milk
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 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.