Val Belbo
Fresh soft paste cheese, rindless, from the expert blend of three milks.
Slow maturation at low temperature develops remarkable sweetness, in perfect harmony with a light acidic note: robiola in its most immediate form, closest to the raw material.
Val Belbo is recognizable by its absence of rind and pure white color, the result of a production process that involves slow maturation of the milk at low temperature.
The expert blend of three milks — cow, sheep, and goat — imparts remarkable sweetness, which naturally complements the light acidic note typical of this production process.
Nothing prevails over the other: despite the very brief aging, the result is a cheese where freshness and complexity coexist in perfect balance.
Milk
Cow, Sheep, Goat, Cream
Format
Cylindrical, rindless · Ø 110 mm · h 40 mm · ~300 g
Aging
4/5 days
Serving
At room temperature
Rind
Absent
Storage
+4 / +8°C
Shelf Life
30 days
What the palate reveals
Clean, direct aromas of fresh milk emerge on the nose, without embellishment, reflecting the closeness to the raw material.
Sensory Profile
Aromas: Clean, direct aromas of fresh milk emerge on the nose, without embellishment, reflecting the closeness to the raw material.
On the palate: In the mouth the paste is soft and compact: the remarkable sweetness of the three milks naturally complements a light acidic note. Nothing prevails over the other — freshness and complexity coexist in balance.
Pairings
Wine
Müller Thurgau, Charmat Method, Chardonnay
Honey
Wildflower, acacia
Fruit
Fresh grapes, pears
Jams
Pear and vanilla
Beer
Blanche
Bread
Country bread, toasted bread, breadsticks
Dried Fruit
Almonds
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