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Robiola delle Prealpi Biellesi 60% Cow 40% Goat


In the area where the small Elvo river flows (the provinces of Biella and Vercelli) it comes this Robiola milk mixture, obtained by a very slow (24 hours) lactic coagulation.

An artisanal product with a well-mixed taste and great falvour.

Don’t miss it!

Organoleptic characteristics
Aspect and texture: crust of gray or white, pale yellow with molds
Taste: delicate taste slightly acid
Serving suggestions: Fruity white wines, lagers. Orange marmalade, pumpkin and ginger jam. Or raisin walnut bread
Technical characteristics
Milk: Cow's milk and goat's milk, rennet, salt and natural flavors
Production method: artisanal
Paste: white and soft without holes
Salting: in brine
Ripening: 10 - 15 days minimum
Production period: seasonal, depending on milks availability
Fats: T.Q. 25%
Weight: 100 to 150 gr
Size: l 3-4 cm, h 10-12 cm
Producers: Farmers in Biella area