Castelfossa
Irregular shape weighing about 1kg. Aged semi-hard cheese. It is then characterised by a period of aging followed by fossa (pit) aging, which gives it its distinctive flavourful and spicy taste.
The aging period, of approx. 5 months, is divided as follows: 2 months in the dairy, then another 3 months in the traditional Rubicon fossa (pit)
Castelfossa
Irregular shape weighing about 1kg. Aged semi-hard cheese. It is then characterised by a period of aging followed by fossa (pit) aging, which gives it its distinctive flavourful and spicy taste.
The aging period, of approx. 5 months, is divided as follows: 2 months in the dairy, then another 3 months in the traditional Rubicon fossa (pit)
INGREDIENTS:
Pasteurised cow's milk, salt, rennet. Free from preservatives and additives. Edible rind
THE ORIGIN OF THE MILK:
Val di Non, (Trentino – South Tyrol, ITALY)
CONSERVATION:
store at temperatures between 0°C and 8°C
AGING:
aged a total of 5 months
USE:
Excellent as an aperitif, it is best enjoyed with honey or mild mostarda, which bring out its strong, slightly spicy flavour. Perfect in combination with a Rosé wine, which highlights its intensity and the harmony of its flavours.
TEXTURE:
DIMENSIONS:
