Made in the Piedmont region of Italy, this mixed milk cheese (cow and sheep milk) is a delectable treat.
The paper thin rind covers a buttery paste that coats the palate. Typically short maturing, mild and savory, creamy with a light lingering sweetness, this delicate pillow of soft-ripened cheese is irresistible
This extraordinary cheese is part of the family of Robiolas from Piedmont produced in dairies in the Langhe area. The milk mixture is typical of the spring and summer months, when the sheep give milk so production is limited.