The product
Castelrosso
Cheese produced with milk left to acidified
Code:
31041
Country of origin:
Italy - Piedmont
Type of Milk:
Cow's milk
Weight:
3 kg approx
Minimum order:
1/2
| Description | Piedmontese cheese produced with cow's milk left to acidified before the production, aged at least two months |
|---|---|
| Appearance | The rind is wrinkly and grey-brown in colour, with yellow moulds spread around; the paste is grainy and ivory white |
| Taste | Sweet and at times slightly savoury with important hints of herbs and toasted fruit, cellar and mushroom notes stand out |
| Maturing | At least 60 days |
| Curiosity | A lactose-free product thanks to the production technique |
| Our selection | The Rosso family collects fresh milk from 22 farms in the breeding area of the Pezzata Rossa d'Oropa cows. The milk comes used to produce a wide range of typical Biellese cheeses |
| Suggestions | Try it in combination with pears, sliced in a salad or to make an alternative fondue that can enrich pasta dishes with its savoury tone |
| Ingredients | MILK, salt, rennet, lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 3 kg approx |
| Packaging | Packed in trasparent and microperforated paper, fractions in thermoshrinking film |
| Storage Conditions (unpacked products) | Keep refrigerated between +4 and +8 °C |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Please remove crust before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | Italia |
| Nutrition Declaration | Energy: 1558 kJ / 371 kcal Fat: 29,3 g of which saturates: 18 g Carbohydrate: 0,8 g of which sugars: 0,8 g Protein: 26,8 g Salt: 1,32 g Typical value per 100 g |
The producer
Caseificio Rosso - Pollone (BI) - Piedmont
Why we chose them
In Sordevolo, a small town in the upper Elvo Valley in Piedmont, Rosa Pidello Rosso started the production, aging and trade in local cheeses in
1894. Rosa is succeeded by Gillio, who together with his son Pier Luigi continues the business. Today, after over 120 years of activity, Enrico and
Riccardo, sons of Pier Luigi and fourth generation at work, still carry on Rosa's mission with passion. The cheeses produced by the dairy are the
expression of a controlled supply chain that guarantees the quality and identity of the cheeses. Everything starts with milk fresh, collected every
day from about 22 small local farms selected by the dairy for their traditional farming and dedication to animals. To obtain a milk with specific
characteristics, the dairy works closely with the breeders on themes like the feeding of the cows and the selection of the breed, mostly the native
Pezzata Rossa d'Oropa breed. Finally, the meticulous care for each cheese and the great ability to manage the considerable variety of noble molds
that develop naturally in the seasoning cells, are the evidence of the dairy's centuries-old knowledge and the signature on each cheese.
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