The Piedmont tradition linked to the production of the classic Robiola is combined with an increasing demand for cheeses made with vegetable rennet.
The fig leaf decorates this classic cheese, adding a touch of color to a production process fully “green“.
|Aspect and texture:||soft and smooth, thin gray crust|
|Taste:||sweet, slightly aromatic flavor of the fig leaf|
|Serving suggestions:||fruity white or red wines. Orange marmalade, pumpkin and ginger jam. Walnut bread|
|Milk:||Raw goat's milk, rennet, vegetable rennet, salt, fig leaves|
|Paste:||compact texture, softer under the rind|
|Ripening:||35 to 60 days minimum|
|Production period:||seasonal, depending on milk availability|
|Weight:||400 gr to 600 gr|
|Size:||l 8-10 cm, h cm 4|
|Producers:||Farmers in Biella area|