• Home
  • Cheeses
  • Regional selections
  • Molise, Campania, Puglia @en
  • Robiola di Pecora AV

Robiola di Pecora AV

La Robiola è un formaggio italiano a pasta molle prodotto con latte vaccino, caprino ed ovino, anche misti in proporzione variabile.
Le caratteristiche della robiola variano a seconda della regione e la forma può essere cilindrica o quadrata. Ha sapore acidulo e delicato ed è facilmente spalmabile.

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.

Organoleptic characteristics
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
Technical characteristics
Milk: sheep, pasteurized whole
Production method: artisanal
Paste: compact
Salting: dry
Ripening: 15 - 25 days depending on the humidity
Production period: all over the year
Fats: 30% Mgss
Weight: 200 gr -300 gr
Size: l 7-8 cm, h 4 cm
Producers: Farmers in Puglia region