Robiola alle ortiche
This is a small robiola produced in the dairies of the Langhe, characterized by a bloomy rind.
The rind is edible along with the cheese, as it is produced by noble yeasts.
Its distinctive feature is the combined use of cow’s, sheep’s, and goat’s milk (three milks).
In particular, the production of mixed milk is typical in the spring and summer months, when goats and sheep enter their milk-producing season.
A goat’s milk-only version is also available.
The herb-infused cheese gives it an aromatic flavor, with hints of the herbs used.
Characteristics
Region
Milk Origin
Appearance
white, soft paste
Taste
with light sheep and goat notes, slightly acidic
Pairings
Fruity white wines, light beers. Orange marmalade, pumpkin and ginger jam. Fresh fruit, walnut or raisin bread.
Technical specifications
| Milk | cow's, sheep's, and goat's milk, whole milk |
|---|---|
| Processing | artisanal |
| Cheese paste | raw, unpressed |
| Salting | dry |
| Seasoning | About 15 days |
| Production | all year round, with greater concentration in the spring and summer months |
| Fat | MGSS 43% |
| Weight | 350 kg approx |
| Diameter | diameter cm 10, cm 5 high |
| Producers | dairies in central Piedmont |
| Whole Cheese Code | 0909501 (mixed milk) – 0909502 (goat) |
