Friday the 31st of October Gourm.it office has welcomed Riccardo and Enrico Rosso, the owners of Caseificio Pierluigi Rosso. They came from Piemonte to explain their cheeses to our staff. A wonderful and tasty lesson!
The Rosso bros are excellent dairymen, but they’re also passionated communicators. So they explained to the Gourm.it staff the peculiarity or Piemontese dairy tradition, the characteristics of Pezzata Rossa d’Oropa, the “little breed” of cows whose milk concur to Rosso’s cheese production, and the principle category of Rosso’s cheeses
Then, we ate! We had more than 10 cheeses to taste; while for all their name and description we refer you to our website, here we’d like to explain to you the three most loved by gourm.it staff:
3° : Gratin Blue
a little cheese in a beautiful package, perfect also for free service. Made with acified milk with the adding of penicillium roqueforti. A little, young and italian “Roquefort”, pleasantly clean, stinging but not spicy, really elegant.
A beer cheese as you never tasted before. Beer (Pilsner and Weizen, made by an italian micro-brewery called Un Terzo) is added directly to the milk, even before the curdling begins. What you obtain is an elastic and buttery curd, with beautiful eyes, and a wonderful bread’s crust scent. The sweetness of the milk and the bitterness of the yeast make a perfect pair.
1°: Maccagno raw milk
Yes, we may be traditionalists, but raw milk Maccagno is unequalled. This “toma” is little for tradition, because traditionally made in little valley that allowed only little herds. Curd is snow white, with little spread eyes, soft and buttery. The raw milk one is particularly interesting, because the herbal scents are more intense and it closes with an interting sour touch.
Would you like to know more about these cheeses? Let us know!