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The product
Castelrosso
Cheese produced with milk naturally acidified
Code:
31041
Country of origin: **
Italy - Piedmont
Type of Milk:
Cow's milk
Weight:
3 kg approx
Minimum order:
1/2
| Raw material | Piedmontese cheese produced with cow's milk naturally acidified before the production, aged at least two months |
|---|---|
| Appearance | The rind is wrinkly and gray-brown in colour, with yellow molds spread around; the paste is grainy and ivory white |
| Taste | Sweet, round, with notes of herbs and fruits, and hints of mushrooms and cellar |
| Maturing | At least 60 days |
| Our selection | The Rosso family collects fresh milk from 37 farms from the area where the Pezzata Rossa d'Oropa cows are bred. Milk is used to produce a wide range of cheeses typical of Biella area |
| Suggestions | A table cheese, to be tried also in stuffed pasta dishes |
| Ingredients | MILK, salt, rennet, lactic ferments |
|---|---|
| Allergens | 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. |
| Paese di origine ingrediente principale | 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 1894 Rosa Pidello Rosso started the production, aging and trade in local cheeses. Her business born in Sordevolo, a small town in the upper
Biellese area located in the Elvo Valley. Rosa is succeeded by Gilio, who continues the business of the dairy together with his son Pier Luigi. Today,
after more than 120 years of activity, Enrico and Riccado, Pier Luigi's sons 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 production chain that guarantees the quality and identity of the cheeses. All
starts with fresh milk, collected every day by about 30 small local farms selected for their traditional method of farming and for the dedication to
animals. Finally, the centuries-old knowledge in the cheese-making and maturing developed by Caseificio Rosso put the unmistakable signature on
the cheeses.
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