Rosso di Langa is made by Caseificio dell'Alta Langa, a fifth generation family-owned creamery in The Langhe, the hilly, agricultural heart of the Northern Italian region of Piemonte. It starts off as a traditional robiola, made with a blend of cow and sheep milk. During the aging process, however, it’s washed with brine and annatto, similar to Taleggio, which gives it its distinctive red-orange hue.
It’s a sweet, lusciously creamy cheese with flavor notes of fresh cream, hay, and yeast, and the washed rind amplifies its fruity, funky notes. Pair it with fruits like figs and grapes, apple butter, cured meats, and a drizzle of honey.
- Pairings: Sparkling prosecco, dry white wines like Chablis, light red wines like pinot noir
- Washed-rind, cow & sheep’s milk cheese
Ingredients: Pasteurized cow's milk, pasteurized sheep's milk, pasteurized cream, salt, rennet. Coloring agent: Annatto extract.
Nutritional information coming soon