Introduction to Rosso di Lago
Rosso di Lago is an artisanal Italian cheese whose name translates to “Red of the Lake”—a nod to both its characteristic rind and its lakeside regional origins. This semi-soft cheese is recognized not only for its distinctive brick-red washed exterior but also for its robust flavor profile and unique cultural significance among the Alpine and pre-Alpine lakes of northern Italy.
Origins and Historical Background
Rosso di Lago hails from around the lakes of Northern Italy, such as Lake Maggiore and Lake Como. The cheese reflects a legacy of lakeside dairy farming and centuries-old preservation strategies. Shepherds and cheesemakers originally created Rosso di Lago as a practical solution to extend cheese shelf life and infuse characteristic flavors, using local grape marc and regional red wines to wash and color the rind.
Characteristics and Production
Rosso di Lago is typically made with cow’s milk, though some versions incorporate a blend with sheep’s milk for added complexity. The cheese is notable for its firm yet creamy interior, pale straw-yellow paste, and the vibrant red-hued rind. This distinctive coloring comes from repeated washings with red wine or a mix of wine and spices during maturation. These washings impart subtle fruity notes, a pleasant pungency, and a slightly tangy finish. The aging period often varies from six weeks to three months, with flavor intensifying over time.
Cultural Importance and Traditions
This cheese is deeply entwined with the gastronomic traditions of lake regions in Lombardy and Piedmont. It is a favorite at local markets, festivals, and family gatherings, enjoyed as a point of pride by artisanal cheesemakers who practice and evolve the craft. For many, serving Rosso di Lago represents a celebration of heritage and the lake’s historic role as a conduit for trade and cultural exchange.
Variations and Regional Pairings
While there is no single standardized recipe, Rosso di Lago cheeses do share common characteristics, such as the red wine-washed rind and semi-soft interior. Some small producers use specific indigenous grape varieties for the rind washing, hinting at unique local flavors. Occasionally, additional spices or mountain herbs are added to the brine, contributing subtle aromatic nuances.
Traditionally, Rosso di Lago is paired with rustic country breads, cured meats such as bresaola or speck, and pickled vegetables. It’s also commonly served alongside regional red wines or fruity whites from the lake districts, which complement the cheese’s tang and mild richness.
How to Serve and Enjoy
Rosso di Lago is best served at cool room temperature to unlock its aromatic complexity and creamy mouthfeel. It is frequently featured on antipasto platters, sliced thinly for sandwiches, or enjoyed in simple wedges. A drizzle of local honey or mostarda can provide a delightful sweet contrast to the cheese’s gentle tang. For special occasions, it makes a unique centerpiece for a cheese tasting selection, especially when introduced alongside other washed-rind or regional lake cheeses.
Serving Suggestions and Tips
For the best experience, allow Rosso di Lago to breathe before serving, giving its nuanced bouquet a chance to shine. You may wish to experiment with different regional breads, fruit preserves, or even light pickles to accentuate its flavor. When storing, wrap the cheese in wax paper or cheese paper to maintain moisture without compromising the aromatic rind.
