Bocconcino

From the marriage of goat’s milk, with its characteristic slightly pungent aroma, and the sweetness of cream, Bocconcino is born.
A small robiola with fine aromatic complexity, featuring lactic, herbaceous, and undergrowth notes, and an exceptionally tender paste that melts immediately in the mouth.

Bocconcino is recognizable by its edible rind, which evolves from white to ochre with aging, progressively intensifying the undergrowth notes.

Goat’s milk, with its characteristic slightly pungent aroma, meets the sweetness of cream, which softens and rounds out the aromatic profile.

The paste is exceptionally tender and moist, melting immediately in the mouth — a fresh finish that reveals fine complexity for such a small format.

Milk

Goat’s Milk, Cream

Format

Cylindrical · Ø 70 mm · h 25 mm · ~80 g

Aging

8/10 days

Serving

30 minutes before at room temperature

Rind

Edible, white to ochre, tender

Storage

+4 / +8°C

Shelf Life

50 days

What the palate reveals

Beneath the ochre rind lives a paste that surprises: tender and milky on opening, herbaceous in the body, with an undergrowth finish that melts in the mouth.

Sensory Profile

Aromas: On the nose, a subtle and clean goaty aroma emerges, with herbaceous nuances and a slight animal note. The cream softens the profile, while the undergrowth makes itself known on the finish.

On the palate: In the mouth, the paste is exceptionally tender and moist, immediately melting. The delicate lactic profile gives way to undergrowth notes on the finish, with the cream sweetening the acidity of the goat’s milk.

Pairings

Wine
Alta Langa DOCG, Chardonnay, Roero Arneis

Honey
Wildflower, acacia

Fruit
Berries

Preserves
Pepper and honey, chutney

Beer
Blanche (balanced, lightly spiced)

Bread
Rustic or country bread

Dried Fruit
Walnuts

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