An Italian semi-hard, whole cows' milk cheese, pasteurized, from the Piedmont region in northern Italy. It is a rare and ancient cheese. The rind is thick and grey with a sprinkle of yellow mold. The paste is white, dry, and crumbly. The taste is described as mild, buttery, milky, and with a gentle tang similar to English cheddar. Castelrosso is served with grape mostardo and honey. It is aged for around 60 days and as it ages more it becomes firmer and is more crumbly.