Capriolo classico

A Robiola d'Alba, forgotten in the mountains by grandparents Lucia and Michele, began to ripen, the skin became wrinkled and covered with straw-white feathers, the paste, ivory white, finely crumbly, sweet and compact in the heart of the cheese and creamy immediately under the crust.

MILK, salt, rennet

BT: 350 g CA / TA: 175/350 g CA

30 Days at 4°C

For fresher and more delicate flavours, you’ll love them when the inside paste is still firm, enhancing the original milk flavour. If you like stronger flavours, wait for a few days, when the rind starts making little waves and the inside gets softer, acquiring refined notes and becoming so creamy that when you cut it, it oozes out. That’s the gourmet moment!

Cook it up in no time

Appetizer

Roll up some slices of ham with Caciotta Dolce Latte inside. Create some canapes with a slice of Capriolo Rustico and pear compote. Or with an anchovy on a slice of Capriolo.

Cheese board

If you want to make everyone happy, start with the most delicate flavoured cheese, Crembì, and then scale it up with Prataiola, Capriolo, Tuma del Fen, Capriolo Rustico, Capriolo with Truffle.

Gourmet

Do you want to delight your guests with stylish pairings? Try Tuma del Fen with a drop of chestnut honey. Or Prataiola au gratin with vegetables. And what about a slim slice of Capriolo with Truffle melting on a fried egg?