

Castelrosso (200gr)
38,20 lei
Cheese produced with milk naturally acidified
Stoc epuizat
Product Description
RAW MATERIAL
Piedmontese cheese produced with cow’s milk naturally acidified before the production,
aged at least two months
APPEARANCE
The rind is wrinkly and gray-brown in color, with yellow molds spread around; the paste is
grainy and ivory white
TASTE
Sweet, round, with notes of herbs and fruits, and hints of mushrooms and cellar
MATURING
At least 60 days
PRODUCER
Caseificio Rosso – Pollone (BI) – Piedmont
OUR SELECTION
The Rosso family collects fresh milk from 37 farms from the area where the Pezzella Rossad’Oropa cows are bred. Milk is used to produce a wide range of cheeses typical of Biella
area
SUGGESTIONS
A table cheese, to be tried also in stuffed pasta dishes