| Robiola di Capra Incavolata |
| 0,3/0,4 Kg |
All year |
| 30 days |
00067 |
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| Piedmont |
| This cheese is made from goat’s milk and refined in cabbage leaves for 20 days. This refinement enhance the contrast between the white paste and the tone of light brown of the rind. |
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| Robiola di Capra in foglie di castagno |
| 0,3/0,4 Kg |
All year |
| 30 days |
00068 |
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| Piedmont |
| This cheese is made from goat’s milk and refined in chestnut leaves for 20 days. This refinement gives an aroma of moss to its exterior part. |
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| Robiola di Capra in foglie di Fico |
| 0,3/0,4 Kg |
Seasonal |
| 30 days |
00069 |
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| Piedmont |
| This cheese is produced from goat’s milk and refined in fig leaves for 20 days. This refinement enables a natural ripening. It has a good level of acidity. |
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| Robiola ai fiori di primavera |
| 0,3/0,4 Kg |
All year |
| 30/40 days |
00129 |
|
| Piedmont |
| This cheese is refined for some days in dry spring flowers which give a mellow and light taste. It gets more creamy with seasoning. Its colors make it an eye-catching cheese. |
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| Robiola di Capra al Rosmarino |
| 0,3/0,4 Kg |
All year |
| 15/20 days |
00706 |
|
| Piedmont |
| This cheese is produced in the area of Langarola from goat’s curds and milk enzymes. Its paste is white and creamy with a delicate and aromatic taste. It is refined with rosemary. |
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| Carlina Robiola di pura Capra |
| 0,25 Kg |
All year |
| 20 days |
00139 |
|
| Piedmont |
| This cheese is produced from piedmontese goat’s milk. It is a lactic coagulation cheese. Its paste is white, firm and pleasant and becomes more mellow after a couple weeks of refinement. |
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| Tronchetto di Capra affinato al Miele |
| 0,2 Kg |
All year |
| 30 days |
00064 |
|
| Piedmont |
| This cheese is produced from raw goat’s milk in the Trausello area. It is a lactic coagulation cheese. It’s seasoned in natural cellars and refined with honey made on the mountains. Its taste is delicate. |
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| Tronchetto di Capra al Carbone Vegetale |
| 0,2 Kg |
All year |
| 30 days |
00066 |
|
| Piedmont |
| It is produced from raw goat’s milk in the Trausello area. It is a lactic coagulation cheese. It’s seasoned in natural cellars and refined with vegetal coal. Its flavor is very tasty. |
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