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
THREE LANGHE MILKS ROBIOLA 300g
It all began with one Gorgonzola cheese and an abandoned silver mine in Valganna, 60 km North-West of Milan. In 1876, Luigi Guffanti took the cheese to mature inside the mine, where the temperature and humidity were constant all year round. Five generations later, the Guffanti-Fiori family is still renowned-known for its attention to artisanal-quality products and passion for the ageing process.