Robiola

Robiola

Originating from Piedmont. It is a soft and slightly crumbly cheese. It is usually eaten as fresh as possible but is just as good when mature. During its maturation the cheese becomes sweeter with a thin light yellow edible rind.

Milk, salt, rennet (available: classic, with chili pepper, with chives or with truffle)

300 g CA

30 Days at 4°C

Cook it up in no time

Appetizer

Tomini Aromatici and Tomini Conditi, our savoury and dressed tomini, where the freshness of the cheese meets the strong flavours of herbs or of the Piedmontese bagnetto verde. Robiola d’Alba with a drizzle of extra-virgin olive oil and pepper.

Light

Some ideas for Primo sale. Diced in a salad with fresh tomatoes and basil. Sliced with dried tomatoes, capers and olives. Simply, with oregano.

Gourmet

Ricotta with wild berries jam, marmalade, or sea flavours, like shrimps, tuna, salmon and baccalà. Robiola d’Alba with sour cherry jam or a cream of dried tomatoes.