The Robiola della Valsassina is a soft cheese made from raw cow's milk, with a washed rind, Aged for at least 30 days in the typical caves of the natural area of the valley in the province of Lecco.
The paste is usually softer just below the crust, as the ripening occurs from the outside inwards (centripetal maturation); therefore, what may seem like a very fatty layer of cheese under the crust is actually more mature cheese. The paste has strong aromas and the shape is typical of a small cow's milk cheese.
The Robiola takes its name from the Latin term “rubium”, because with aging the rind tends to become reddish. Defined as a variant of Taleggio, it differs in size and ripening time. In Valsassina, the caves where these cheeses are aged are important, places where humidity and temperature are optimal. Thus, the products acquire unique organoleptic properties.
Raw milk, rennet, salt
Allergens: milk and milk-based products
Average nutritional values per 100g of products
Energy: 299kcal / 1239kj
Fats: 25.2g of which saturates 21.2g
Carbohydrates: 1.1g of which sugars 1g
Proteins: 18g
Salt: 6g
The Robiola della Valsassina (which in whole form weighs about 400 grams) is a table cheese, very good to savor with a slice of soft bread, perhaps spread with oil and pepper. Intriguing with vegetable jam like tomatoes and eggplants, or fresh fruit.
Fat cheese, with a short aging period. The rind is thin, rough, bloomy, yellow or reddish in color, with obvious gray molds. The paste is soft, creamy near the rind, ivory-colored, tending towards straw yellow.
€ 16,90
per 390/420g ca.
english
ITALY
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Robiola wilted Valsassina with raw milk
Lombardy
