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Robiola Rochetta

Robiola_Rochetta.JPG

Country: Italy
Region: Piedmont
Texture: Bloomy Rind
Type of Milk: Cow, Goat, Sheep
Aging Time: 10 days
Pasteurized: Yes

Robiola Rochetta is an award winning cheese made in Italy's Piedmont region, at the dairy Caseificio dell'Alta Langa near Alba. It is a soft-ripened, mixed milk cheese that is made from blended sheep, cow and goats milk. It is the winner of the best dairy product at the 2008 Fancy Food show. The pate is semi-soft and creamy, with a texture similar to cheesecake. It has a thin and slightly wrinkled bloomy rind.  Its flavor is full, slightly sweet and rustic, with a tangy finish. It most closely resembles La Tur, which is also a mixed milk cheese made by the same manufacturer, but is larger in size. 

 

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