ROBIOLA DI CAPRA CROSTA FIORITA (BLOOMY RIND)

A classic acidic coagulation Lombardy's Robiola produced from free pasture goat's milk.

It is one of goat's milk variation of the great tradition of the robiola from North of Italy.

Organoleptic characteristics

Aspect and texture
Soft and homogenous paste
Taste
Sweet taste, slightly aromatic
Serving suggestions
Fruity white wines or light red wines. Orange jam, pumpkin and ginger jam. Bread with nuts or grapes

Technical characteristics

Milk
Pasteurized goat's milk, salt, rennet, penicilium candidum
Production method
artisanal
Paste
Raw, soft
Salting
dry
Ripening
over 15 days
Production period
all the year
Fats
29,03% Mgss
Weight
about 500 gr.
Dimensions
d. 10 cm, h. 5 cm
Producers
farmer Valli Bergamasche
Codice forma
918020
Codice tagliato
n.d.

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