Fresh Furmaggetta (three milks) – 200 gr
This is a small robiola produced in the dairies of the Langhe, characterized by a short aging period and a blooming rind, edible with the cheese because it is made with noble yeasts. Its uniqueness lies in the use of a blend of cow, sheep, and goat milk (three milks). Mixed milk production is typical in the spring and summer months, when goats and sheep enter their milk-producing season.
7,30 €
Characteristics
Region
Milk Origin
Appearance
Pasta bianca, morbida, con crosta fiorita grigio-paglierina
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
| Weight | 0,200 kg |
|---|---|
| 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 | MGSS 43% |
| Weight | 200 gr |
| Producers | dairies in central Piedmont |
