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Two milks Robiola


It is part of the family robiole produced in dairies of the Langhe, sharing a short maturation period and the flowering of the crust, the cheese with edible as derived from the action of yeasts. Milk production mix is typical of spring and summer months, when the sheep enter the period of milk production.Annulla modifiche

Organoleptic characteristics
Aspect and texture: Ivory soft dough, sometimes dark, with rind
Taste: sweet, milky, with persistent notes of the crust due to yeast, notes emerge from sheep milk
Serving suggestions: Fruity white wines, lagers. Orange marmalade, pumpkin and ginger jam. Fresh fruit. Or raisin walnut bread
Technical characteristics
Milk: sheep and cow, raw or pasteurized
Production method: artisanal and industrial
Paste: uncooked, unpressed
Salting: dry
Ripening: minimum 20 days
Production period: all over the year
Fats: 45% Mgss
Weight: 100 - 300 gr
Size: 10 x 10 cm, h 2-3 cm
Producers: farmers in Langhe area (Piedmont)