Robiola La Rossa

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Milk: Goat, Pasteurized

Rennet: Animal

Country: Italy, Piedmont

Consistency: Soft

Accompaniment: Fruity reds, dry whites

In the Langhe area in the Piedmont, the Cora family produce a range of Robiola cheeses made primarily from goat’s or sheep’s milk. To some of their cheeses they add cow's milk to give it extra creaminess. The cheesemaking business was established in 2000 by Gianni and Paola Cora started the dairy in 2000 to follow their dream of preserving local foods and settled on cheese after Gianni trained with local cheese makers. Now their son Francesco and daughter Lorena have joined the family firm. 

"Robiola La Rossa is made between February and November each year from pasteurized milk. To form the curd, starter cultures are added to the milk which is then left alone for 36 hours. During this time, the cultures work very slowly to form a fragile curd, known as a lactic acid set. At the end of the process, a very small amount of rennet is added to give the curd a little strength and, once fully formed, it is ladled incredibly gently into the molds to preserve as much integrity and moisture as possible in the finished cheese. After draining and unmolding, cheeses are individually wrapped in one of a variety of leaves. Chestnut, fig, cherry, walnut, vine and even cabbage leaves are sourced from the local area, picked during the summer months and stored for use as needed. In addition to protecting the delicate, rindless cheeses, the leaves also impart an individual flavor to each cheese and encourage the growth of specific molds over the course of the two-month aging process. Robiola La Rossa is wrapped in cherry leaves." Culture Cheese Magazine

Underneath the cherry leaves you will find a cheese with a bloomy rind that covers a wonderful gooey paste that just begs to be scooped with a spoon and be put on some crusty bread. The flavor profile is tangy with very clear lactic notes. There is a discernible underlying earthy flavor attributable to the aging in the leaves.

Please don't forget to bring this cheese up to room temperature for maximum gooeyness.