Robiola a crosta lavata

Although this is basically a kind of Taleggio, it is much smaller and is almost a quarter the size of the better known version. Due to its reduced surface area, it ‘takes salt’ differently and this causes an acceleration of the ripening process.

Organoleptic characteristics

Aspect and texture
soft, yielding, light yellow paste, melting towards the edges and with few holes. Damp reddish rind
Taste
intense, penetrating and distinctive
Serving suggestions
Red wines. Green tomato chutney, aubergine preserve. Fresh fruit (Williams pears). Soft bread or rolls.

Technical characteristics

Milk
full fat, raw or pasteurised, cow’s milk
Production method
artisan and industrial
Paste
uncooked, not pressed
Salting
dry
Ripening
at least 20 days
Production period
throughout the year
Fats
48% F-Dm
Weight
0.4 – 0.5 kg
Dimensions
base 10 x 10 cm, h.4-5 cm
Producers
dairies from the Valsassina
Codice forma
n.d.
Codice tagliato
n.d.

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