Robiola wilted Valsassina with raw milk

Robiola wilted Valsassina with raw milk

The Robiola della Valsassina is a soft cheese made from raw cow's milk, with a washed rind, Aged for at least 30 days in the typical caves of the natural area of the valley in the province of Lecco.

The paste is usually softer just below the crust, as the ripening occurs from the outside inwards (centripetal maturation); therefore, what may seem like a very fatty layer of cheese under the crust is actually more mature cheese. The paste has strong aromas and the shape is typical of a small cow's milk cheese.

Robiola: curiosities

The Robiola takes its name from the Latin term “rubium”, because with aging the rind tends to become reddish. Defined as a variant of Taleggio, it differs in size and ripening time. In Valsassina, the caves where these cheeses are aged are important, places where humidity and temperature are optimal. Thus, the products acquire unique organoleptic properties.

Robiola wilted Valsassina with raw milk: How is it produced

Cibus Memoriae, Lombardy

Ingredients Robiola wilted Valsassina with raw milk

Raw milk, rennet, salt

Allergens: milk and milk-based products

Nutritional values

Average nutritional values per 100g of products

Energy: 299kcal / 1239kj
Fats: 25.2g of which saturates 21.2g
Carbohydrates: 1.1g of which sugars 1g
Proteins: 18g
Salt: 6g