“Al Rubiolon” (goat’s raw milk)

Product of recent creation, born as an evolution of the classic Piedmontese goat robiolas. The production area is that of lower Piedmont, where the animals are fed exclusively on pasture.

The name takes up the typical Piedmontese dialectal style.

Organoleptic characteristics

Aspect and texture
Paste with a soft structure, more or less compact depending on the seasoning, whitish rind tending to brown with seasoning
Taste
delicate and acid in the fresh version, more intense and decisive in the seasoned ones
Serving suggestions
fruity or light red white wines. Orange marmalade, pumpkin jam and ginger. Bread with walnuts or grapes.

Technical characteristics

Milk
goat's cheese, whole, raw
Production method
artisanal
Paste
cooked, pressed
Salting
dry
Ripening
30 days minimum
Production period
all over the year
Fats
48% Mgss
Weight
about 4 kg
Producers
Farmer from Soouth of Piedmont
Codice forma
0911617

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