Description

Castelrosso is a semi-hard, long-aged cheese produced with pasteurized whole cow's milk left to rest for acidification. It is cylindrical with a grey-brown, wrinkled rind, which often has characteristic white, gray and yellow moulds. If washed it takes on a brown colour. Inedible rind. The paste is white in color and is compact and crumbly. The taste is delicate, refined and complete, moderately spicy if very mature. The wheels are matured in cool, humid environments on white fir stairs for an average period of 45 days.