Robiola di bufala

New variation on the theme of the classic Robiola, obtained with the use of buffalo milk.

Classic round shape, soft texture and creamy, bloomy rind through the use of Penicillium Camemberti.

Organoleptic characteristics

Aspect and texture
Round shape, bloomy rind, soft dough
Taste
sweet and soft
Serving suggestions
Fruity white wines, lagers. Orange jam, jam pumpkin and ginger. Fresh fruit. Or raisin walnut bread

Technical characteristics

Milk
Buffalo milk pasteurized whole
Production method
artisanal
Paste
soft, unpressed
Salting
dry
Ripening
8-10 days minimum
Production period
all over the year
Fats
28gr., of which 20,4 gr saturated fat
Weight
about 300 gr
Dimensions
d. 10 cm, h. 4 cm about
Producers
farmers from Bergamo area
Codice forma
n.d.
Codice tagliato
n.d.

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