Robiola di capra in leaf (cherry / chestnut / cabbage)

The short leaf maturation (in varieties of cherry, chestnut or cabbage), which "soaks" and evolves more rapidly the cheese is in use in the Piedmont countryside for fresh goat or semifreschi, and gives the "covered" flavors and moods strong, sometimes even slightly spicy.

Organoleptic characteristics

Aspect and texture
pulp white, soft, rather dark
Taste
intense, slightly acid
Serving suggestions
Fruity white wines, lagers. Orange marmalade, chilli jam. Fresh fruit, nuts or raisin bread

Technical characteristics

Milk
goat, whole, raw
Production method
artisanal
Paste
cooked, unpressed
Salting
dry
Ripening
20 days minimum
Production period
February-March to October
Fats
40% Mgss
Weight
120 gr or 250 gr.
Dimensions
diameter 7 cm height 3 cm (120 gr.), diameter 10 cm height 3 cm (250 gr.)
Producers
Small farmers in Cuneo (Piedmont) area
Codice forma
n.d.
Codice tagliato
n.d.

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