Bianchina
Fresh robiola made from pure goat’s milk, rindless, with a compact, snow-white paste. The slow acidification of the milk gives it a distinctive character: clean freshness with hints of yogurt and fresh grass.
Bianchina is recognizable by its complete absence of rind and its snow-white color: a fresh robiola made from pure goat’s milk, left to acidify slowly.
The compact, moist paste melts easily in the mouth, revealing a fine, well-balanced acidity with hints of fresh yogurt and grass.
The finish is clean and slightly lactic — a cheese to be enjoyed young, in its most immediate and genuine expression.
Milk
Goat
Format
Cylindrical, rindless · Ø 110 mm · h 40 mm · ~ 300 g
Aging
2 / 3 days
Serving
20 minutes before at room temperature
Rind
Absent
Storage
+4 / +8°C
Shelf Life
30 days
What the palate reveals
Beneath the absence of rind lies a paste that surprises: tangy and fresh upon opening, creamy in body, with a clean finish of yogurt and milk.
Sensory Profile
Aromas: On the nose, clean notes of freshly milked goat’s milk and fresh yogurt emerge, with a hint of grass. A direct bouquet, without foreign notes, where the goat component remains delicate.
On the palate: In the mouth, the paste is melt-in-the-mouth and creamy, with a fine, well-balanced acidity that is the true protagonist. The finish is slightly lactic, fresh and clean.
Pairings
Wine
Alta Langa Metodo Classico, Moscato d’Asti, Müller-Thurgau
Honey
Wildflower, acacia
Fruit
Melon, peaches
Preserves
Pear and vanilla, berries
Beer
Blanche
Bread
Multi-grain bread
Nuts
Walnuts, hazelnuts