Robiolina

From three milks — cow, sheep, and goat — comes a small cheese of great balance. A thin, edible rind and a creamy, melting paste, where the sweetness of melted butter opens into a subtle acidic note.

Robiolina is recognized by its thin, moist, and edible rind, which encloses a soft and creamy paste, the result of blending three milks — cow, sheep, and goat — aged for approximately 24 hours.
The melting, luscious paste expresses the sweetness of melted butter aromas, balanced by a subtle acidic note that makes it fresh and pleasant.
The contribution of sheep and goat milk adds complexity without ever overpowering the delicate character of this small cheese.

Milk

Cow, Sheep, Goat, Cream

Format

Cylindrical · Ø 70 mm · h 40 mm · 85 g

Aging

3/5 days

Serving

30 minutes before at room temperature

Rind

Edible, thin, moist, white/pale straw yellow

Storage

+4 / +8°C

Shelf Life

55 days

What the palate reveals

Beneath the thin rind lies a surprising paste: creamy upon opening, melting in the body, with a finish that closes on a subtle acidic note.

Sensory Profile

Aromas: Upon opening, the bouquet expresses a clean sweetness of milk and cream, with floral accents and a subtle goat note that adds depth without prevailing.

On the palate: In the mouth, the paste is melting and luscious: the sweetness of the melted butter aroma is balanced by a slight acidity that makes it fresh and pleasant, with a short-medium persistence that finishes lightly.

Pairings

Wine
Classic Method Sparkling Wine, Arneis

Honey
Acacia

Fruit
Grapes, peaches, apricots

Preserves
Orange or lemon marmalade

Beer
Blanche

Bread
Crusty bread, walnut bread, raisin bread

Dried Fruit
Walnuts

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