The Castelrosso Brusque Toma is a traditional semi-hard long-aged cheese from Piedmont, made with whole pasteurized cow's milk and rested to acidify. The flavor is fine, refined, and complex; moderately spicy, with possible presence of natural blueing in the more aged tomes.
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The Castelrosso Brusque Toma is a traditional semi-hard long-aged cheese from Piedmont, made with whole pasteurized cow's milk and rested to acidify. The flavor is fine, refined, and complex; moderately spicy, with possible presence of natural blueing in the more aged tomes.
