Castelrosso cheese

Castelrosso cheese is a semi-hard, cow's milk cheese originating from the Piedmont region of Italy. It is named after the Castelrosso farm in the province of Cuneo, where it was first produced.

History

The production of Castelrosso cheese dates back to the early 20th century. It was first made by the cheesemakers at the Castelrosso farm, which gave the cheese its name. The cheese quickly gained popularity in the local area and eventually spread to other parts of Italy and beyond.

Production

Castelrosso cheese is made from cow's milk. The milk is heated and rennet is added to coagulate it. The curd is then cut into small pieces and heated again. After this, the curd is placed into molds and pressed to remove the whey. The cheese is then aged for a minimum of two months, during which it develops its characteristic flavor and texture.

Characteristics

Castelrosso cheese is a semi-hard cheese with a crumbly texture. It has a pale, straw-yellow color and a thin, natural rind. The flavor of Castelrosso is mild and slightly tangy, with a hint of sweetness. It is often served as a table cheese, but can also be used in cooking.

Serving

Castelrosso cheese can be served in a variety of ways. It is often enjoyed on its own, or with bread and fruit. It can also be grated over pasta dishes, or melted into sauces. In addition, Castelrosso pairs well with both red and white wines.

See also

• List of Italian cheeses
• List of cow's milk cheeses

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