Robiola is an Italian cheese is a soft cheese usually made from cow, goat and sheep, also mixed in varying proportions. The version presented here is produced using 100% sheep’s milk.
This particular Robiola has a cylindrical shape and the sweet scent and classical style due to the use of sheep’s milk.
|Aspect:||white paste, soft rind with pale yellow-gray|
|Taste:||with light notes of sheep, slightly acidic|
|Serving suggestions:||Fruity white wines, lagers. Orange marmalade, jam and pumpkin ginger. Fresh fruit, nut bread or grapes|
|Milk:||sheep, pasteurized whole|
|Ripening:||15 - 25 days depending on the humidity|
|Production period:||all over the year|
|Weight:||200 gr -300 gr|
|Size:||l 7-8 cm, h 4 cm|
|Producers:||Farmers in Puglia region|