Castelbelbo By John Proestakes March 26, 2011 Post navigation ← Jarlsberg “Swiss” Tomino Boscaiolo → Castelbelbo is a cow, sheep, and goat's milk cheese. Light, earthy, mushroomy notes, then a tangy very lactic finish with an elegant hint of barnyard. And no, I'm not really sure what exactly a barnyard tastes like at this point—I was just reading the label. It's definitely a bloomy-rind cheese but the consistency is a little thicker than a Brie, for sure. Most similar to a Robiola. Castelbelbo on the cutting boardI bought this delightful spelt loaf at my bakery. It's really hard on the outside, and soft on the inside. I wouldn't venture to say that this is a good combination, but it's what I had. Generally, I recommend sweet breads with goat cheeses. Also, I would say whole grain, nutty, earthy breads for goat cheese. Castelbelbo spread over my spelt loafThis cheese smells pretty awful—not any more awful than any other goat cheese; but, for some reason—as if by magic—these 3 milk, mixed-milk cheeses (goat + sheep + cow) smell a lot worse than any on its own, but together the taste tends to be a lot milder.