Castelrosso

Castelrosso (aslo known as Toma Brusca) is a traditional semi-firm cheese hailing from Piedmont, where it's known as one of the most ancient styles of cheese. The cheese is made from pasteurized Pezzata Rossa cow's milk, which is more acidic than other types of milk.

The other name of the cheese, Toma Brusca means acid cheese, referring to the process of leaving the milk to acidify before cheesemaking. As a result, after 30 to 90 days of aging, the flavors are bright, tangy, tart, and slightly spicy. Due to the fact that the cheese ripens from the outside inwards, the texture is softer as it gets closer to the (inedible) rind.

The aromas are earthy and reminiscent of hay. It's recommended to pair Castelrosso with Barbaresco and serve it with chestnut honey or mostarda.