Robiola di pura capra

Not to be confused with the Robiola di Roccaverano, which among other things requires more seasoning, however, is a fresh product of excellent quality product in an area suited for goat farming and the production of this type of cheese. Excellent for preparations of fresh cheese.

Organoleptic characteristics

Aspect and texture
white paste, fresh, oozing serum
Taste
sour, with hints ircine
Serving suggestions
Fruity white wines, lagers. Orange jam, jam pumpkin and ginger. Fresh fruit, nut bread or grapes

Technical characteristics

Milk
goat milk, pasteurized whole
Production method
artisanal
Paste
uncooked
Salting
dry
Ripening
fresh cheese
Production period
February-March to October
Fats
45% Mgss
Weight
330 gr about
Dimensions
changing
Producers
farmers from Langhe hills in Piedmont
Codice forma
911520
Codice tagliato
n.d.

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