#19 - Castelrosso

As I mentioned in my last post, my friend Sophie was very generous and shared this cheese with me!

I was delighted. This was the first time in a while that I tried a cheese and couldn't find another one to compare it to. Normally when I take a bite, my first response is "Oh! This kinda tastes like parmesan, but like, nuttier!" or some such. Not this time. This Castelrosso has a flavor all its own. It is rich, but also crumbly, and has a freshness that I was surprised by because its rind is so wonderfully moldy.

Sophie picked up this little beauty at Righteous Cheese at Union Market in DC, and I found a great post about this cheese on their website! I've included an excerpt below (see the full article here) - their blogger Jessie does a fantastic job of getting at the "personality" of Castelrosso:

"Castelrosso is one of those cheeses in our shop that often gets overlooked in favor of its bigger, more flavorful neighbors such as Gruyere and Challerhocker and Beemster Gouda. So let’s give Castelrosso the light it deserves, just for a minute. Castelrosso comes to our shop by way of the north-western Italian region of Piedmont. The flavors of Castelrosso are mild, milky, and mellow up front (with a hit of earthiness closer to the rind). However a residual tang – like a hit of lemongrass – and light dose of salt gradually develops and lingers in the mouth. To some, it is reminiscent of the tang so beloved of some English Cheddars. Meanwhile, the texture is delightfully crumbly, yet buttery at the same time.

Aged between 4-6 months, the cheese is more moist and mellow when closer to 4 months, and develops to be even more flaky, chalky, herbal, and flavorful when it reaches 6 months. Murray’s recalls an essence “with the flavor of browned, buttery lemon bar, fresh from the oven”. We couldn’t agree more!

While we love this cheese as a fresh, bright complement on a cheese board, it actually serves its best purpose to complement rich, earthy foods. The owners of the Frankie’s and Prime Meats in Brooklyn, NY (one of my favorite restaurants in the world) share their recipe for a shaved brussels sprouts salad with Castelrosso over at Epicurious. We think this is just plain, simple, culinary genius.

Or, as we often find ourselves suggesting at the shop, use Castelrosso as a substitute for Queso Fresco. Over pulled pork tacos or a thick black bean stew, this bright, crumbly cheese might finally get the applause it deserves."

Image from the RIghteous Cheese blog -  http://www.righteouscheese.com/castelrosso/