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Goat Robiola is a product of excellent quality, excellent for fresh cheese preparations. It is produced from February/March to October in the Langhe region, in an area with a vocation for goat farming and the production of this type of robiola. It is a pasteurized, whole-milk, raw-curd cheese made with dry salting.
- Type: Goat's milk
- Texture: Soft
- Rind: Thin
- Color: White
- Flavor: Sweet
- Aroma: Goat and sour
Chef's Advice
The sour flavor of this robiola with slight hints of wood goes well with fruity white wines, ales, orange marmalade, pumpkin and ginger jam, fresh fruit and nut or grape bread.
Origin
Arona ITALY
Typology
Goat Robiola
Packaging
8 pieces of 150 gr each
When great-grandfather Luigi Guffanti began aging Gorgonzola in 1876, his genius intuition was the purchase of an abandoned silver mine in Valganna, in the province of Varese. Five generations have passed, the attention to the artisanal quality of the cheese product and the passion for careful ripening continue to characterize the Guffanti-Fiori family, consolidated to this day as one of the best ripeners in the world.
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