Robiola due latti (2 milks Robiola)

This extraordinary cheese is part of the family of Robiolas (tipical squared or round cheese from Piedmont) produced in dairies in the Langhe area, united by short maturing and flowering of the crust, with the cheese edible as derived by the action of yeasts. The production of milk mixture is typical of the spring and summer months, when the sheep enter the period of milk production.

Organoleptic characteristics

Aspect and texture
soft ivory paste, sometimes dark, bloomy rind
Taste
sweet, milky, with persistent notes due to yeast crust, notes emerge from sheep milk
Serving suggestions
Fruity white wines, lagers. Orange jam, jam pumpkin and ginger. Fresh fruit. Walnut bread or grapes

Technical characteristics

Milk
sheep and cow, raw or pasteurized
Production method
artisanal and industrial
Paste
uncooked, unpressed
Salting
dry
Ripening
20 days minimum
Production period
all over the year
Fats
45% Mgss
Weight
about 150-300 gr
Dimensions
10 x 10 cm, h 2 /3 cm
Producers
farmers from Piedmont (Langhe area)
Codice forma
n.d.
Codice tagliato
n.d.

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