Robiola delle ortiche

It is a small soft cheese produced in dairies of the Langhe, characterized by short maturation and the flowering of the crust, edible as derived by the action of yeasts: its peculiarity is to use cow’s milk, sheep’s and goat together (three milks). In particular the production of milk mixture is typical of the spring and summer months when the goats and the sheep enter the period of milk production.

The passage in herbs gives the cheese an aromatic flavor hints of herbs used.

Organoleptic characteristics

Aspect and texture
white soft paste
Taste
with slight hints of sheep and goat, slightly acidic
Serving suggestions
Fruity white wines, lagers. Orange jam, jam pumpkin and ginger. Fresh fruit, nut bread or grapes

Technical characteristics

Milk
cow-sheep-goat, whole
Production method
artisanal
Paste
raw, unpressed
Salting
dry
Ripening
about 15 days
Production period
throughout the year, with the highest concentrations in the spring and summer months
Fats
MGSS 43%
Weight
about kg 0,350
Dimensions
diameter cm 10, height cm 5
Producers
farmers from central Piedmont
Codice forma
n.d.
Codice tagliato
n.d.

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