Robiola di Capra in foglie di Porro

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Pasteurized milk

The practice of wrapping cheese in leaves is a centuries old tradition. Perhaps originally used to protect young cheeses from the elements, enterprising cheesemakers soon realized that the leaves also provided not only a visual appeal but also imparted unique flavors to the cheese. This is certainly the case with this goat robiola from Piemonte in Italy's northwest corner. Here leeks are wrapped around a soft, goat cheese which lend their slightly spicy, green notes to the pungent cheese

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