Rocchetta Robiola

Description

Weight 350g

Pasteurised goat, sheep and cow's milk

Rocchetta is a type of Robiola cheese produced in the Alta Langa region of Piedmont, Italy. It is a soft-ripened cheese with a creamy texture and a mild, delicate flavor.

Robiola is a traditional Italian cheese made from a blend of cow's, sheep's, and/or goat's milk. It is often described as having a rich, buttery taste with a slightly tangy finish.

Rocchetta Robiola Alta Langa is typically aged for a short period, allowing it to develop a soft and creamy consistency while still retaining its fresh flavours.

Serving Suggestions

It is often enjoyed as a spreadable cheese on bread or crackers, but it can also be used in various recipes, such as salads, pasta dishes, and appetizers.

How to Store

Refrigeration - Store Rocchetta Robiola in the refrigerator at a temperature between 35°F to 40°F (1.5°C to 4°C). Place it in the coldest part of your refrigerator, typically the back of the bottom shelf.

Original Packaging - Keep the Rocchetta Robiola in its original packaging or wrap it tightly in wax paper or parchment paper. This helps to prevent the cheese from drying out and absorbing other odours in the fridge.

Use it Promptly - Rocchetta Robiola is best enjoyed fresh, so try to use it within 1-2 weeks of purchase for the best flavour and texture.

Ingredients

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