Castelrosso is an Italian cheese from the Piedmont region, known for its distinctive red rind, which develops during the ageing process. Made from cow’s milk, this semi-soft cheese has a crumbly texture and a slightly tangy, lactic flavour with a hint of sweetness. The interior is pale yellow with small, irregular holes. Castelrosso is aged for about 3 to 4 months, during which it develops a complex flavour profile with earthy and grassy notes.
The cheese is often enjoyed on its own, with bread or fruit, or used in cooking to add depth to various dishes.
