Robiola di pura capra
A fresh, high-quality product from an area dedicated to goat farming and the production of this type of cheese, in central-southern Piedmont up to the Ligurian border. Excellent for fresh cheese preparations.
Characteristics
Region
Milk Origin
Appearance
white, fresh paste, dripping with whey
Taste
acidulous, with light irvine notes
Pairings
Fruity white wines, light beers. Orange marmalade, pumpkin and ginger jam. Fresh fruit, walnut or raisin bread.
Technical specifications
| Milk Types | Goat |
|---|---|
| Milk | goat cheese, pasteurized milk, whole milk |
| Processing | artisanal |
| Cheese paste | raw |
| Salting | dry |
| Seasoning | absent |
| Production | from February-March to October |
| Fat | 45% Mgss |
| Weight | Approx 330 gr |
| Dimensions | variables |
| Producers | dairies in the Langhe (upper Piedmont) |
| Whole Cheese Code | 0911520 |
| Cutted Cheese Code | n/a |
