Robiola Cheese per kg

It’s made from cow’s, goat’s, sheep’s, or a blend of milks, offering delicate, spreadable, or semi-firm versions perfect for platters or cooking. 

• Milk: Can be made from single milks (cow, goat, sheep) or a combination (“due latte”).
• Texture: Ranges from fresh and yogurt-like to soft, buttery, and spreadable, becoming creamier or slightly runny as it ages.
• Flavor: Fresh versions are mild with notes of yogurt and grass; aged versions develop earthy, mushroomy, nutty, or slightly tangy hints.
• Appearance: Often white to pale yellow, with some having a thin, bloomy white rind and unique shapes like squares (Robiola Bosina) or small rolls. 

• Robiola Bosina: A popular “due latte” (cow/sheep) version, square-shaped, creamy, with earthy, buttery notes, often compared to Brie but lighter.
• Robiola di Roccaverano: A DOP-protected version, often without a rind, offering sweet, yielding flavors that become more complex with age.
• Goat Robiola: Fresh, soft, and tangy, excellent in savory or sweet dishes like cheesecake.