Castelrosso Cheese

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Castelrosso Cheese - Piedmont

Rind: smooth and clear in fresh cheese, whereas dark, greyish green and rough in mature cheese. The mature form has yellow mould.
Paste: white, slightly granular and of a united structure.
Thickness: 4.72 inch
Territory: Piedmont region

Ingredients: milk, rennet, salt and milk enzymes.

Shape: cylindrical, the diameter is about 19 cm, the height appr. 12 cm, the weight appr. 3.0 kg.

Rind: smooth and clear in fresh cheese, becoming dark, grey/green and furrowed as mature. There is a characteristic yellow mould in more mature cheeses.

Curd: white colour with a slightly granular structure, it becomes softer with maturation.

Maturation: the cheeses are matured in underground cellars on silver fir shelves for a period which varies from 30 to 90 days.

Use: refined table cheese that may be used in preparation of dishes.

Humidity %: 41/47 % ca. Proteins: 50/60 % Fats: >20 % NaCl: 1/4 % ca.

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