We like this cheese especially when it has had some time to ripen. The bloomy rind has dried up a bit and the paste is runny. The flavor pattern is spectacular with the sweetness of the cow, the tanginess of the goat and the earthiness of the sheep’s milk all at their peak.
As with all Robiolas, the combination of the milks is ever changing and even cheeses from the same maker are never the same. This means that there is always a surprise when you open a new Robiola.
Try this cheese on a cracker with some fresh fruits or with nuts and honey!