Robiola Tre latti
The tradition of using a blend of three animals’ milk (cow, sheep, and goat) is widespread in Piedmont, resulting in robiola cheeses with a more delicate flavor than those made from pure goat’s milk.
Also available in “Mini” and “Cuore” versions.
Characteristics
Region
Milk Origin
Appearance
white, soft paste with a straw-grey bloomy rind
Taste
with light sheep and goat notes, slightly acidic
Pairings
Fruity white wines, light beers. Orange marmalade, pumpkin and ginger jam. Fresh fruit, walnut or raisin bread.
Technical specifications
| Milk Types | Cow, Goat, Sheep |
|---|---|
| Milk | cow's, sheep's, and goat's milk, whole milk |
| Processing | artisanal |
| Cheese paste | raw, unpressed |
| Salting | dry |
| Seasoning | About 15 days |
| Production | all year round, with greater concentration in the spring and summer months |
| Fat | 40% Mgss |
| Weight | 350 approx, kg 0 |
| Dimensions | diameter 10-15 cm, 4-5 cm high |
| Producers | small breeders and cheesemakers from the Cuneo area |
| Whole Cheese Code | 0909503 |
