Robiola nostrana

Robiola Nostrana  is a very popular cheese available in two versions (a fresh one and a more aged one). This cheese has its own personality due to the base milk used in the production: the cows are fed with a particular kind of hay which makes the milk (and by consequence the cheese) creamy.

Organoleptic characteristics

Aspect and texture
pulp pale yellow light, very soft. Flowering edible white crust
Taste
sweet, milky flavor of the yeasts of the crust
Serving suggestions
Fruity white wines, lagers. Fresh fruit, bread type "rosette"

Technical characteristics

Milk
cow's, pasteurized whole
Production method
industrial
Paste
unkoocked, unpressed
Salting
dry
Ripening
30 days
Production period
all over the year
Fats
50% MGSS
Weight
about 135 gr
Dimensions
10x5 cm base, 3-4 cm h
Producers
dairies in the provinces of Brescia and Cremona
Codice forma
n.d.
Codice tagliato
n.d.

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