Yet another in a long line of impeccable cheeses from Italy's Alta Langa creamery, Castelbelbo has a personality all its own. Although it resembles some of the creamery's other products – Rocchetta, Bosina or the enormously popular La Tur – Castelbelbo seems richer, yet more subtle in taste.
Alta Langa, situated in Northern Italy's Piedmont region, specializes in traditional local cheeses but produces them in a modern plant. Most of its cheeses are small bloomy-rind types, often made with mixed milk and matured for just a couple of weeks.
Like La Tur and Rocchetta, Castelbelbo relies on cow's, goat's and sheep's milk, in a balanced blend that lets no type dominate. But Castelbelbo also has cream added, boosting the fat percentage in the finished cheese.
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