Mini three milks robiola Guffanti Selection

The tradition of mixing the milk of the three animals (cow, sheep, goat) is well diffused throughout Piedmont and is used to produce a ‘Robiola’ with a more delicate flavour than that of pure goat cheese.

Organoleptic characteristics

Aspect and texture
soft, white paste with a blooming greyish-yellow rind
Taste
with faint traces of sheep and goat’s milk, slightly acidic
Serving suggestions
Fruity white wines, lagers. Marmalade, marrow and ginger conserve. Fresh fruit, walnut or raisin bread

Technical characteristics

Milk
full fat, cow, goat and sheep’s milk
Production method
artisanal
Paste
uncooked, not pressed
Salting
dry
Ripening
at least twenty days
Production period
all over the year
Fats
40% F-Dm
Weight
200-300 gr
Dimensions
5-7 cm diameter, h. 6-7 cm
Producers
small herder-dairies in the Cuneo area
Codice forma
n.d.
Codice tagliato
n.d.

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