Brescianella Fresca

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Milk Treatment: 
Pasteurized milk

The name “Robiola” is more often associated with young cheeses from Piemonte to the west. But Lombardian cheesemakers have their own rich tradition of cheeses called robiola. Distinct from their Piemontese relatives, Lombaridan robiolas are equally delicious. While the best-known are pungent washed rind cheeses, mild bloomy rind versions, such as this Brescianella Fresca, are also quite common to the region. This cheese takes its name from the town of Brescia, and is allowed to age for approximately three weeks. During this time, the cheese develops a downy bloomy rind, a buttery, milky flavor and luscious texture.

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