Castelrosso is a semi-hard cheese with a long ageing period, made from pasteurised whole cow's milk and rested for acidification. It has a fine, refined and complex taste, moderately spicy, with the possible presence of natural marbling when very mature.

It is said that the production technique of rested milk originated a long time ago from a mistake: probably poorly preserved milk. Today it allows the Caseificio Rosso to produce one of its best creations.