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Robiola di Roccaverano. Named after the town of Roccaverano, this fatty cheese is produced in Langhe, a hilly area to the south and east of the river Tanaro between the Piedmont provinces of Asti and Alessandria. Robiola di Roccaverano is a fresh or short-aged soft paste cheese made from goat and cow's milk.
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The majority of cheese in Italy is made from cow's and sheep's milk. Robiola allegedly inherited its name from the color of the rind of this cheese as it ages; the Latin name, Rubere, means becoming red. Robiola is traditionally a 100% goat cheese. However, the DOP regulations allow for up to 50% cow or sheep milk in order to produce it.
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Understanding Robiola Cheese. Robiola cheese is a soft-ripened cheese that hails from the Piedmont region in Italy. It is made from a combination of cow, goat, and sheep's milk, giving it a unique and complex flavor profile. The cheese is aged for a short period, allowing it to develop a delicate, creamy texture and a slightly tangy taste.
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Robiola Bosina: This cheese, also from the Langhe region, is made from an equal blend of cow's and sheep's milk. It's slightly larger than many other Robiola varieties and is known for its velvety rind and luxuriously creamy texture. These are just a few of the regional varieties of Robiola.
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Robiola cheese is a creamy Italian cheese, similar to brie but with a more complex flavor profile. Robiola Bosina is a variety of Robiola cheese made from a mixture of sheep and cow's milk, offering a soft and creamy texture with a velvety rind. The flavor of Robiola cheese is mild yet balanced, with earthy, tangy, sweet, and salty notes.
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Robiola Bosina has a very thin, white, edible crust. The cheese is very soft, like Brie. As it ages, it becomes creamier and runnier, and of course, stronger tasting. It is aged for a very short time: just a couple of weeks, before being sold. It keeps well in the fridge for a few weeks if it is well-wrapped.
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Robiola Rocchetta, an exquisite triple milk cheese hailing from the picturesque landscapes of Italy, is a gourmet delight that has captivated palates worldwide. This pasteurized cheese, crafted with a unique blend of goat, cow, and sheep's milk, is a treasure from the Tuscany region of Italy. This soft-ripened cheese, known for its creamy.
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Robiola rocchetta is a pasteurized "triple milk" cheese made from goat, cow and sheep milk. Made in the Tuscany region of Italy, robiola rocchetta is part a family of soft cheeses made under the robiola name. The rocchetta version is a soft, white mottled bloomy rind cheese that is very creamy. The milk used to make robiola rochetta is.
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Robiola Cheese. Robiola cheese is a soft-ripened cheese made with varying proportions of cow's, goat's, and sheep milk. It is a fresh cheese with a soft, creamy texture and an intense but pleasant flavor. Robiola is easy to spread and is a perfect appetizer or end of meal treat when sprinkled with oil, salt, and pepper.
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Robiola is an Italian soft - ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow's, goat's, and sheep's milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word rubeole (ruddy) because of the color of.
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Robiola Bosina, a cheese lover's delight hailing from the lush pastures of Alta Langa in Italy, is a soft-ripened marvel made from a unique blend of sheep's and cow's milk. Known as "due latte" or "two milks" in Italian, this cheese boasts a distinctive square shape and an enticingly creamy texture. Its flavor profile is a.
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Robiola has a slightly buttery, fruity taste, paired with a hint of earthiness, similar to what you might expect from a lightly sauteed mushroom. What aftertaste there is could best be described as slightly sour, with a touch of creaminess.
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Robiola Piemonte. Murray's Cheese. Region of origin: Piedmont. Type of milk: Robiola is the generic name for fresh, snowy cheeses from Piedmont made with cow, goat, or sheep's milk; or often a combination of the three. Aged: About a week. Notes: Moist, tangy, rindless, with a just-about-to-melt ice cream texture.
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In bringing robiola styles stateside, Alta Langa achieved a feat that was previously out of reach for the typical Piedmont producer. The caseificio is set in robiola country, just a stone's throw from the village of Roccaverano (and it even produces a PDO version of the traditional cheese for its non-US customers), but it's decidedly larger and more modern than the family farms that.
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Once it ages, it develops a fuller taste and odor, with herby notes. You may even notice a slightly spicy flavor in aged robiola cheese. The slab may form a light reddish rind during the maturing process, while the body may turn slightly more compact. Over time, it turns runnier and creamier like brie, all thanks to the proteins in the cheese.
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The diameter of the cheese is between 10 and 13 cm with a height of 2.5 to 4 cm. The weight of the rounds varies from about 250 to 400 grams. Fresh or seasoned, Robiola cheese is characterized by a soft, white consistancy while its flavor can vary from delicate to decisive. Fresh robiola requires a maturation period of 4 to 10 days. It is a.
