Robiola due latti
It’s part of the robiola family produced in the dairies of the Langhe.
They share a short aging period and a blooming rind, which is edible with the cheese because it’s derived from the action of noble yeasts.
Mixed-milk production is typical in the spring and summer months, when the sheep enter their milk-producing season.
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Characteristics
Region
Milk Origin
Appearance
soft ivory-coloured pasta, sometimes melting, with a bloomy crust
Taste
sweet, milky, with persistent notes due to the yeasts in the crust, notes of sheep’s milk emerge
Pairings
Fruity white wines, light beers. Orange marmalade, pumpkin and ginger jam. Fresh fruit. Walnut or raisin bread.
Technical specifications
| Milk | raw or pasteurized, sheep's and cow's milk |
|---|---|
| Processing | artisanal and industrial |
| Cheese paste | raw, unpressed |
| Salting | dry |
| Seasoning | minimum 20 days |
| Production | annual |
| Fat | 45% Mgss |
| Weight | 100-300 g |
| Diameter | 10 x 10 cm, height 2 / 3 cm |
| Producers | dairies in the Langhe area |
| Whole Cheese Code | 0909493 |
| Cutted Cheese Code | n/a |
