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

HK$98.00Price
  • 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.