Castelrosso

Castelrosso is a semi-firm, tangy Italian cheese from the Piedmont region, also known as toma brusca ("acid cheese"). It is made from pasteurized milk of Pezzata Rossa cows, which gives it a higher acidity, a dense and chewy texture, and an earthy, spicy flavor that ripens from the outside in. The cheese has a gray, natural, and inedible rind and can be eaten on its own or used in cooking, such as in salads or with pasta.