ROBIOLA D'ALBA CHEESE
A buttery, resilient, creamy and naturally acidic cheese that undergoes fast ripening. It is cylindrical in shape with a diametre of 9-13 cm; outer edges
are convex (2-4 cm), and weighs from 250 to 400 g. It is produced all year round with whole cow's milk, at times partially skimmed with the rare surfacing of small amounts of goat's and sheep's milk. The cheese dough is white and possibly turns to straw hues with ripening. The fresh product's surface is velvety and without a rind. The ripened variety takes on a typically wrinkled reddish appearance. The perfume is milky with hints of acid at the end of the minimum ripening cycle and turns typicall sweet in the ripened product.
are convex (2-4 cm), and weighs from 250 to 400 g. It is produced all year round with whole cow's milk, at times partially skimmed with the rare surfacing of small amounts of goat's and sheep's milk. The cheese dough is white and possibly turns to straw hues with ripening. The fresh product's surface is velvety and without a rind. The ripened variety takes on a typically wrinkled reddish appearance. The perfume is milky with hints of acid at the end of the minimum ripening cycle and turns typicall sweet in the ripened product.
