Alba robiola

This cheese should be eaten fresh or slightly ripened and possibly aromatised, as with other Piedmont cheeses, with small pieces of black truffle.

Organoleptic characteristics

Aspect and texture
soft but fairly firm, ivory paste
Taste
sweet, slightly acidic with possible added aromas
Serving suggestions
Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Fresh fruit, ‘Biove’ lard bread

Technical characteristics

Milk
full fat, pasteurised, cow’s milk
Production method
artisan and industrial
Paste
cooked, not pressed
Salting
dry
Ripening
none or optional
Production period
annual
Fats
45 % F-Dm
Weight
200-300 gr. each
Dimensions
10 cm diameter, h. 3 cm
Producers
dairies in the Cuneo area
Codice forma
n.d.
Codice tagliato
n.d.

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