Rosso di lago

Rosso di lago is a traditional cheese originating from Piedmont and produced by La Casera. The cheese is made from pasteurized cow's and sheep's milk. It has a natural edible rind that becomes bright red or neon orange during the aging process due to the use of annatto berries and brine washing.

The texture is smooth, sticky, and stretchy, the aromas fresh and grassy, and the flavors mild, slightly salty, and buttery, with hints of garlic. It's recommended to serve it with a slice of homemade bread and Parma prosciutto.