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Classic Piedmont goat’s cheese


A classic goat’s milk Robiola of the Piedmont tradition. Little ripened, soft, flavourful and suitable for consumption accompanied by soft bread and young wine.

Organoleptic characteristics
Aspect and texture: soft, white paste with a blooming greyish-yellow rind
Taste: traces of goat, slightly acidic
Serving suggestions: Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Fresh fruit, walnut or raisin bread
Technical characteristics
Milk: full fat, raw, goat’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least twenty days
Production period: from February-March to October
Fats: 40 % F-Dm
Weight: 500-600 gr
Size: 10-15 cm diameter, h. 4-5 cm
Producers: small herder-dairies in the Cuneo area