3-Milk Robiola Di Langa (Piedmont)
In stock
Codice
5463
Size 300 g
HK$187.00
This 3-milk Robiola (cow’s, sheep’s and goat’s milk) is produced in the higher Langhe area and is aged for at least 20 days. It is characterized by a wrinkled and velvety rind (usually referred to as “flowery”) which provides a strong contrast with the soft and creamy interior with an intense taste, rich in milk.
The tradition of mixing the milk of the three animals (cow, sheep and goat) is widespread in the Piedmont region, making it possible to obtain Robiola cheeses with a more delicate flavor than those made from pure goat's milk.
Robiola finds its origins in the Langhe, and the name Robiola has two different etymologies: some attribute it to the municipality of Robbio Lomellina and the cheese that was produced in those areas; while others claim that the current name derives from the Latin word "Rubeola," which stands for the characteristic reddish color of the rind that the cheese acquires when it is more mature.
- Milk: mixed - cow, sheep, goat
- Type: Soft, spreadable
- Texture: Creamy
- Rind: Light grey
- Color: White
- Flavor: Natural, rich
- Aroma: Slightly acidic
Origin
Arona ITALY
Typology
Robiola Cheese
Packaging
300 g
When great-grandfather Luigi Guffanti began aging Gorgonzola in 1876, his genius intuition was the purchase of an abandoned silver mine in Valganna, in the province of Varese. Five generations have passed, the attention to the artisanal quality of the cheese product and the passion for careful ripening continue to characterize the Guffanti-Fiori family, consolidated to this day as one of the best ripeners in the world.
Ingredients: Cow's MILK, sheep's MILK, goat's MILK, rennet and salt
Origin of milk: Italy
Store at: +2 - +6°C
Average nutritional values per 100 g: energy 1277 kJ/306 kcal, fat 25.4 g, of which saturated fatty acids 21.4 g, carbohydrates 1.4 g, of which sugars 1 g, protein 18 g, salt 0.6 g
Luigi Guffanti 1876 s.r.l. via Milano 140 28041 Arona (NO)
EN 01256 CE
Ingredients that contain allergens are highlighted in BOLD
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