Made with pasteurised cow, goat and sheeps milk, this triple Robiola from Cuneo is creamy, rustic, slightly tangy with some sweetness. It is aged for 15 days and has a mild tangy earthyness with some sweetness. it is a soft cheese so is exquisite spread onto bread as part of a cheese board 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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