Perenzin Latteria Bagnolo di San Pietro di Feletto Treviso
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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 process. Robiola blends well with aromatic herbs and spices. Available between February and December.

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