Robiola di capra in foglia (ciliegio / castagno / verza)
Brief aging in leaves (for cherry, chestnut, or cabbage varieties) is a practice common in the Piedmont countryside for fresh or semi-fresh goat cheeses.
This process “macerates” and allows the cheese to mature more rapidly.
It gives the “coated” cheese bold flavors and textures, sometimes even slightly spicy.
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Characteristics
Region
Milk Origin
Appearance
white, soft, rather melting paste
Taste
intensely hirsine, slightly acidic
Pairings
Fruity white wines, light beers. Orange marmalade, chili pepper jam. Fresh fruit, walnut or raisin bread.
Technical specifications
| Milk | goat cheese, raw or pasteurized, whole milk |
|---|---|
| Processing | artisanal |
| Cheese paste | raw, unpressed |
| Salting | dry |
| Seasoning | minimum 20 days |
| Production | from February-March to October |
| Fat | 40% Mgss |
| Weight | 180-250 gr |
| Dimensions | diameter 7 cm, height 3 cm (180 gr.), diameter 10 cm, height 3 cm (250 gr.) |
| Producers | small breeders and cheesemakers from the Cuneo area |
| Whole Cheese Code | 0909499 (250 gr.) – 0909454 (180 gr.) |
