Robiola di capra crosta fiorita
A classic Lombardy acid-curdled robiola, produced with milk from free-range Chamois goats.
It is one of the goat’s milk variants of the great Northern Italian robiola tradition.
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Characteristics
Region
Milk Origin
Appearance
soft and homogeneous dough
Taste
sweet, slightly aromatic taste
Pairings
Fruity white wines or light reds. Orange marmalade, pumpkin and ginger jam. Walnut or raisin bread.
Technical specifications
| Milk | pasteurized goat's, penicilium candidum |
|---|---|
| Processing | artisanal |
| Cheese paste | raw, soft |
| Salting | dry |
| Seasoning | over 15 days |
| Production | all year round |
| Fat | 03% Mgss, 29% Mgss |
| Weight | Approx 500 gr |
| Diameter | cylindrical, 10 cm diameter, 5 cm high |
| Producers | cheesemakers from the Bergamo valleys |
| Whole Cheese Code | 0918020 |
| Cutted Cheese Code | n/a |
