Silver medal winner
at the 2005 Mountain Cheese Olympics, fresh cheeses category.
Rich in starter culture, this is a cheese made in small
moulds — without milling the curd — typified
by a delicate and slightly acid flavour and a mild goat
aroma. Eaten typically as fresh as possible, but will keep
perfectly well for up to 2 months, thanks to the acid coagulation
Robiola blends well with aromatic herbs and spices.
Available between February and December.