Robiola d’Alba naturale e al tartufo
It is eaten fresh or slightly aged.
It can also be flavored, as is customary with some Piedmontese cheeses, with small pieces of black truffle.
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Characteristics
Region
Milk Origin
Appearance
ivory pasta, soft but quite firm
Taste
sweet, slightly acidic, with any added flavours
Pairings
Fruity white wines, light beers. Orange marmalade, pumpkin and ginger jam. Fresh fruit, “biove” bread.
Technical specifications
| Milk | cow's milk, pasteurized milk, whole milk |
|---|---|
| Processing | artisanal and industrial |
| Cheese paste | raw, unpressed |
| Salting | dry |
| Seasoning | absent or optional |
| Production | annual |
| Fat | 45% Mgss |
| Weight | 200-300 g |
| Diameter | diameter 10 cm, h 3 |
| Producers | Cuneo dairies |
| Whole Cheese Code | n/a |
| Cutted Cheese Code | n/a |
