Robiola Cheese Di Langa 3 Latti (Piedmont)
Robiola ai 3 latti (cow's, sheep's and goat's milk) is produced in the Alta Langa and is aged for at least 20 days._x000D_
It is characterized by a wrinkled and velvety crust ("fiorita") and contrasts with the soft and creamy interior, which has an intense and rich taste of milk. The tradition of mixed milk from three animals (cow, sheep, goat) is widespread in Piedmont in order to obtain robiola with a more delicate flavor than that of pure goat's milk._x000D_
- Milk mixed goat, cow and sheep _x000D_
- Type A Soft, spreadable paste _x000D_
- Texture Creamy, soft _x000D_
- Crust Light gray with flowers _x000D_
- Color White _x000D_
- Taste Natural, of sheep, goat and cow's milk _x000D_
- Aroma Slightly acidulous _x000D_
As is often the case, these methods of aging and refining also arise from the need to preserve the cheese: we must remember that cheese is a "living" food, just like mother yeast, so cheese also needs to be cared for on a daily basis.
When great-grandfather Luigi Guffanti, in 1876, began to age Gorgonzola, his brilliant intuition was the purchase of an abandoned silver mine in Valganna, in the province of Varese. The rest is simply history!
Five generations later, the attention to the artisanal quality of the dairy product and the passion for accurate refining continue to characterize the Guffanti-Fiori family, consolidated to this day as one of the best refiners in the world.
About 300 g
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Accuracy of the indicated weight: the indicated weight may vary slightly due to the cut or the type of product.
Ingredients: Cow's milk, sheep's milk, goat's milk, rennet and salt
Milk origin: Italy
Keep at: +2 - +6°C
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)
IT 01256 CE
Ingredients containing allergens are highlighted in BOLD.