Description
Robiolina di Vacca 900 gr
Robiolina di Vacca” translates to “little Robiola of cow” in Italian, referring to a soft,cramy cheese made primarily from cows milk ,originating from the Piedmont region of Italy it’s known for its delicate texture, mild flavor, and short aging period, often consumed shortly after production, perfect for spreading on bread or using as a filling in pasta dishes.
Key points about Robiolina di Vacca:
- Milk source: Primarily cow’s milk, sometimes blended with other milks like goat or sheep to create variations like “Robiola Bosina”.
- Texture: Very soft and creamy, with a smooth, spreadable consistency.
- Flavor profile: Mild, slightly tangy, with subtle buttery notes.
- Appearance: Often has a white, bloomy rind.
- Usage: Best enjoyed fresh on bread with accompaniments like fresh herbs, fruit preserves, or honey; can also be used as a filling in ravioli or other pasta dishes.