Robiola Murazzano

Regional selection: 
Selection by milk: 
Cow and Sheep
Milk Treatment: 
Thermalised milk

The Robiola Murazzano is an absolutely classic Piemontese cheese, which dates back to the time of the Celtic invasion of Italy.  Traditionally made from sheeps milk but now often a mixture of sheep and cow's milk, this sweet and nutty soft cheese is the classic ivory color with no rind.  

For the cheesemaking process, the milk is heated to body temperture at which point the natural rennet is added.  The milk is then left to rest of at least three hours before it is put into molds and eventually left to age for four to ten days.  At this point it is ready to eat, but it can last for up to a couple months, which will help it develop more character.

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