Robiola a crosta lavata
This is a smaller version of the classic washed-rind stracchino.
It takes on its own characteristics due to its smaller surface area, which allows the cheese to “absorb salt” differently and accelerates its maturation.
Download product sheet
Characteristics
Region
Milk Origin
Appearance
Pale straw-yellow, soft and yielding, melting toward the outside, with rare holes. Moist reddish crust.
Taste
intense, penetrating, characteristic
Pairings
Red wines. Green tomato mustard, eggplant jam. Fresh fruit (William pears). Soft bread or rolls.
Technical specifications
| Milk | cow's milk, raw or pasteurized, whole milk |
|---|---|
| Processing | artisanal and industrial |
| Cheese paste | raw, unpressed |
| Salting | dry |
| Seasoning | minimum 20 days |
| Production | all year round |
| Fat | 48% Mgss |
| Weight | 300/400 gr |
| Diameter | b. 10×10 cm, h. 4-5 |
| Producers | caseifici della Valsassina |
| Whole Cheese Code | 1017126 |
