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Robiola nostrana


Robiola Nostrana  is a very popular cheese available in two versions (a fresh one and a more aged one). This cheese has its own personality due to the base milk used in the production: the cows are fed with a particular kind of hay which makes the milk (and by consequence the cheese) creamy.

Organoleptic characteristics
Aspect and texture: pulp pale yellow light, very soft. Flowering edible white crust
Taste: sweet, milky flavor of the yeasts of the crust
Serving suggestions: Fruity white wines, lagers. Fresh fruit, bread type "rosette"
Technical characteristics
Milk: cow's, pasteurized whole
Production method: industrial
Paste: unkoocked, unpressed
Salting: dry
Ripening: 30 days
Production period: all over the year
Fats: 50% MGSS
Weight: about 135 gr
Size: 10x5 cm base, 3-4 cm h
Producers: dairies in the provinces of Brescia and Cremona