Rossollino is another cheese I can find very little information about. Usually that is not a good sign. Here's what I know. I bought the cheese in Chapel Hill at the cheese counter of A Southern Season. The store-printed label says "Rossollino semi-aged peccorino". I have not always found accurate information on these labels and I am a unsure if the spelling of the name with two "l"s is even correct. The sliver of label from the manufacturer stuck to the cheese's rind mentions "...ated in rind with tomato's extract..." and may account for the reddish hue of the rind and the "rosso" in the cheese's name. Basically Rossollino is a peccorino vecchio, an Italian sheep's milk cheese probably aged a year. It is on the salty side and not the best cheese of its type I've had. It's okay but not memorable.

Name: Rossollino
Type of Milk: sheep's, pasteurized
Type: hard
Produced in: Italy
Date Purchased: 7/10/2007
Date Eaten:7/14/2007
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $18.99/lb.