Robiola Oro
This cheese is widely distributed geographically and is produced in two versions (this is the less mature of the two), but despite this, Robiola Oro has its own personality due to the quality of the milk used, from cattle fed on meadow hay, and the attention paid to its maturation.
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Characteristics
Region
Milk Origin
Appearance
Pale straw-yellow, very soft paste. Edible white bloomy rind.
Taste
sweet, milky, with the flavour of the noble yeasts of the crust
Pairings
Fruity white wines, light beers. Fresh fruit, rosetta bread.
Technical specifications
| Milk | cow's milk, pasteurized milk, whole milk |
|---|---|
| Processing | industrial |
| Cheese paste | raw, unpressed |
| Salting | dry |
| Seasoning | 30 days |
| Production | all year round |
| Fat | 50% Mgss |
| Weight | 2-0, 3 kg |
| Diameter | 15×15 cm base, 2-3 cm h |
| Producers | dairies in the provinces of Brescia and Cremona |
| Whole Cheese Code | 0909498 |
