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Goat robiola in cabbage leaves


A brief ripening in cabbage leaves that ‘macerate’ the cheese and cause its more rapid development, is common in the Piedmont countryside. It is used with fresh or semi-fresh goat cheeses and the method results in strong, even slightly piquant flavours and humours.

Organoleptic characteristics
Aspect and texture: soft, almost melting, white paste
Taste: intensely goaty, slightly acidic
Serving suggestions: Fruity white wines, lagers. Marmalade, chilli pepper conserve. 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: 0-15 cm diameter, h. 4-5 cm
Producers: small herder-dairies in the Cuneo area