Castelmagno vs Castelrosso
Castelmagno
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Piedmont
- Status
- PDO
Castelmagno is a semi-hard cow's milk cheese from Italy, and the name is protected. Wheels are pressed, with a thick natural rind that runs from reddish brown to gray. The paste is crumbly rather than elastic, ivory when young and deeper straw as it ages. There are no large eyes. Older wheels can show blue-green veins that arrive on their own in the cellar, and those veins are a known face of the cheese, not a separate recipe.
Castelrosso
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Piedmont
Castelrosso is a semi-hard cheese from Piedmont, in northwestern Italy, made from pasteurised cow's milk. It is also called Toma Brusca, a local name that points to acidity. The milk is left to acidify before the curd is made, and that step gives the cheese its bright, tangy side. The paste is pale, dry, and crumbly, under a thick natural rind. It can look a little like Castelmagno at a glance, and it is still its own cheese.