Robiola in chestnut leaves

DESCRIPTION

Robiola made with raw goat's milk, produced by the Stutz farm in the Langhe Astigiane and aged in chestnut leaves for at least 3 weeks.

APPEARANCE

Wrinkled shape and pale straw yellow color, the texture is soft yet firm; the robiola appears wrapped in chestnut leaves.

FLAVOR

The flavor is sweet, with notes of woodland and fresh grass.

AGEING

At least 30 days

PRODUCER

Az. Agr. Stutz. - Mombaldone (AT)

SELECTED BECAUSE

The Stutz farm is a family-run business characterized by a love of nature and its products. A visit to their farm exudes clean air and a spirit of innovation.

CURIOSITY

A fresh cheese called "rubeola" has been produced in northwestern Italy since Roman times. According to some, this term derives from the Latin adjective rubeus (reddish) and refers to the color the pepper once had.

SUGGESTED USE

Ideal for enhancing an appetizer or for stirring a risotto.