Description
Robiola della Rocca is a typical Piedmontese cheese produced in the provinces of Asti and Alessandria. For the production of this cheese, goat's milk, cow's milk, and sheep's milk are used. It is considered a fresh cheese, with a soft and moist texture. As it ages (beyond 10 days), it develops formidable aromas. The rind forms after the first days of maturation, is white and wrinkled, and the paste is creamy and white in color. It is a fatty soft cheese made with goat's and cow's milk, with a medium aromatic intensity that becomes high with aging. Pairings: Excellent consumed on its own to savor the unique characteristics of the product, we recommend a Piedmontese red wine such as Barbaresco and Langhe DOCG. Storage: Store in the refrigerator and cover the cut part. Processing: For the production of Robiola della Rocca, raw milk is used, added with natural starter. The milk is left to acidify. In this cheese, very little calf rennet is used. The paste that forms is placed in special molds where the cheese is drained, followed by salting. The milk used for the production of Robiola comes from goats raised on pasture; the diet of the cow for the production of this cheese is essential. Aging: 24 Other: Energy value kcal 308 03 Energy value kJ 1277.35 Fats g 25.4 of which saturated fatty acids g 21.4 Fats on dry residue g 54.5 Carbohydrates g 1.4 of which sugars 1g Proteins g 18.5 Salt 0.6g