Made with pasteurised cow and sheeps milk, this Robiola from Cuneo is earthy, soft and rustic, slightly tangy with some sweetness. It is aged for 18 days and it is a soft cheese with a camembert style rind so is exquisite spread onto bread as part of a cheese board with nuts and honey, and can be used in risotto or to make a creamy (white) pasta sauce. It can be melted into polenta or mashed potato and this is an artisan product.
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