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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