Castelrosso

This traditional Italian cheese is not only a culinary delight from the Piedmont region, it's also one of the oldest surviving recipes!
Also called Toma Brusca, Castelrosso is made from full-fat cow's milk and matured in underground stone cellars directly on silver fir shelves. It only takes 60 days for this crumbly delight and rugged rind to ripen.

The flavour is mild - buttery and lactic notes with a subtle yet lingering tang. As it ages it will become more firm and dry, but still have a crumbly paste that is lovely alongside cured meats, grilled vegetables, and preserved fruits.