“Castella” is a brand new product from Caseificio Rosso, Piedmont. It’s an high-quality all-italian Cheese Fondue. Castella is not a mix of who-knows-what. Castella is made with only one cheese: Castelrosso.
This cheese, called also “Toma Brusca”, as per Piedmont tradition is made with “rested milk” from Pezzata Rossa d’Oropa, a ancient breed of cows bred only in this area. The milk, while resting, it becomes more acid; this gives a slightly sour cheese, with a wonderfully clean palate – and this is particularly indicated for a Fondue. Taste is sweet, with a rich bouquet of herbal scents.
To enjoy fully Castella you must consume it warm; you can put directly the jar into the microwave and wait just few sec. You’ll have the creamiest fondue you can dream of.
Want to try it? use it on an Asparagus Flan!
Trimmed asparagus 300 gr
Castella: 1 jar (125 gr)
Milk 75 gr
2 eggs and 1 egg yolk
Peel the asparagus by cutting the woody part of the stems, then wash and dry. Reduce the stems into rounds and cook with the tips in a pan with olive oil and a bit of water. When they are tender, put aside some hint of asparagus and blend with the one spoon of Castella, eggs, grated Parmesan cheese – then taste and add salt if necessary.
Spread the mixture into 6 buttered molds and bake in a water bath in the oven at 180 ° C for about 35 minutes. Do the toothpick test to see if they are cooked.
Meanwhile, warm the rest of the Castella, in water or by microwave.
When the pies are ready, serve it on dish covered in warm Castella sauce and asparagus tips kept aside.