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Robiola di capra Cascina Monferrina


From the pastures of the Ligurian Alto Monferrato a traditional soft cheese (from the Latin ruber, “reddish” in color that the crust can take in the seasoning) 100% goat.

Organoleptic characteristics
Aspect and texture: ivory paste colour, firm, supple
Taste: intense, with pronounced notes ircine and aromas of herbs that might be added in coverage
Serving suggestions: Fruity white wines, lagers. Orange marmalade, jam and pumpkin ginger. Walnut bread or grapes
Technical characteristics
Milk: goat milk, whole, raw
Production method: artisanal
Paste: raw
Salting: dry
Ripening: 10 days minimum
Production period: Spring and Autumn
Fats: 40% Mgss
Weight: 0,2 kg
Size: l 10-12 cm, h 3-4 cm
Producers: small farmers in Alto Monferrato (Piedmont)