The tradition of mixing the milk of the three animals (cow, sheep, goat) is well diffused throughout Piedmont and is used to produce a ‘Robiola’ with a more delicate flavour than that of pure goat cheese. Made with full fat, cow, goat and sheep’s milk.
Aspect and texture: soft, white paste with a blooming greyish-yellow rind
Taste: with faint traces of sheep and goat’s milk, slightly acidic
Serving suggestions: fruity white wines, lagers. Marmalade, marrow and ginger conserve. Fresh fruit, walnut or raisin bread