Traditionally, the production area of Robiola d’Alba is identified in between the provinces of Asti, Cuneo, Alessandria and Savona, mainly in the town of Alba and neighbouring territories. It is a cheese of cow’s milk with soft white paste and no rind. The size is a weight of about 400 gr. The taste is sweet, reminiscent of fresh milk, slightly acidic and slightly salty. It has several uses in Piedmont cuisine, excellent diced to flavour tasty salads, it is marketed olive oil, flavoured with pepper, truffles or herbs.
PAIRINGS: Table cheese to match with bread.
IN THE KITCHEN: Used in the kitchen for salads, or olive oil, flavoured with pepper, truffles or herbs.
TASTE: Sweet, slightly acidic and slightly salted
FORM, COMPOSITION, WEIGHT: cylindrical shape, diameter of 9-12 cm, height 4.2 cm, weight about 400 grams
MATURING: Ready to eat after 3-4 days of production
RECIPE: Click here