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Robiola di capra in leaf (cherry / chestnut / cabbage)


The short leaf maturation (in varieties of cherry, chestnut or cabbage), which “soaks” and evolves more rapidly the cheese is in use in the Piedmont countryside for fresh goat or semifreschi, and gives the “covered” flavors and moods strong, sometimes even slightly spicy.

Organoleptic characteristics
Aspect and texture: pulp white, soft, rather dark
Taste: intense, slightly acid
Serving suggestions: Fruity white wines, lagers. Orange marmalade, chilli jam. Fresh fruit, nuts or raisin bread
Technical characteristics
Milk: goat, whole, raw
Production method: artisanal
Paste: cooked, unpressed
Salting: dry
Ripening: 20 days minimum
Production period: February-March to October
Fats: 40% Mgss
Weight: 120 gr or 250 gr.
Size: diameter 7 cm height 3 cm (120 gr.), diameter 10 cm height 3 cm (250 gr.)
Producers: Small farmers in Cuneo (Piedmont) area