Regional selection: 
Selection by milk: 
Cow and Sheep

The Langhe is the argicultural heart of Piemonte. Its picturesque hills and meadows are home to the famed vineyards of Barolo and Barbaresco, hazelnut groves, fruit trees, and some of the world’s finest cheeses. The robiola, in its many varied forms, is a deep-rooted and beloved regional tradition.

Caseificio dell’Alta Langa is best known for taking traditional Piemontese classics and giving them a modern twist. While the recipes for their cheeses have a firm foothold in tradition, the production is quite modern allowing them to control the quality of their cheese ensuring a reliable and consistently delicious result. Their version of the traditional Robiola Due Latti blends cow’s milk with rich sheep milk, each adding its own distinctive characteristic resulting in a lush, supple cheese with layers of flavors ranging from fresh cream, yeasts, grasses, butter, and barnyard hay.

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