Robiola di Capra en Foglie di Castagno

Regional selection: 
Selection by milk: 
Milk Treatment: 
Pasteurized milk

Produced from Piemontese goat’s milk, this Robiola is wrapped and aged in chestnut leaves for approximately 20 days. This type of aging causes the paste to become more compact and the final product is creamy and dense with a soft, runny layer just under the rind. The aging in chestnut leaves imparts a unique, subtle woodsy flavor to the cheese that is balanced by the intense, lush texture.

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