Castelrosso

Castelrosso is a whole cow's milk cheese, made with rennet, salt and milk enzymes and matured in underground cellars on wooden shelves for around two months. A rare, semi-hard cheese, it comes from Piemonte in northeastern Italy. It has a natural thick, rind; its flavor is mild and clean with a gentle but distinctive taste similar to that of cheddar. It complements Italian condiments such as mostarda and chestnut honey. It becomes harder as it ages, but retains its crumbliness, making it perfect for grating over pasta.