Organic goat’s milk robiola

This cheese is produced using small moulds, without kneading the clot; the result is a texture which feels naturally soft and silky. A cheese that can be appreciated fresh as it is for up until 2 months since the lactic coagulation helps it to perfectly preserve at its best.

Linee

Stagionatura

Tipologia formaggio

Tipologia latte

Trattamento termico

Description

INGREDIENTS

Organic goat's MILK, salt, rennet

ALLERGENS

MILK

THE MILK

Area di Produzione: North of Italy
Tipologia: goat
Trattamento: pasteurised

FEATURES

Crosta: none
Pasta: white in colour, compact, soft and spreadable
Profumo: slight scent of goat's milk with a delicate acidic note of lactic cultures and lemon juice, very well balanced on the whole
Sapore: delicate and sweet, slightly sapid, with a characteristic acidic note which is evident yet not too pronounced
Stagionatura: none

TASTINGS & OTHER NOTES

PRIZES

Caseus Veneti 2014: MEDAGLIA D'ORO
Caseus Veneti 2012: MEDAGLIA D'ORO
Caseus Veneti 2010: MEDAGLIA D'ORO
Le Forme del Bio 2009: MEDAGLIA D'ORO
All'ombra della Madonnina 2008: TARGA D'ECCELLENZA
Caseus Veneti 2007: MEDAGLIA DI BRONZO
Olimpiadi del formaggio di montagna 2007: MEDAGLIA DI BRONZO
Caseus Veneti 2006: MEDAGLIA D'OROOlimpiadi del formaggio di montagna 2005: MEDAGLIA D'ARGENTO

RECIPES

Excellent when combined with fresh herbs and spices, it can also be used as a filling for charcuterie and to stir risotto in an original way.

WINES & CO.

Verdiso wine and Prosecco Tranquillo wine

NUTRITIONAL VALUES

chemical characteristics and average nutritional values per 100g of product

ENERGIA (Kcal)
ENERGIA (KJ)
GRASSI totali (g)
di cui acidi grassi saturi (g)
174
721
13.5
9.5
CARBOIDRATI (g)
di cui zuccheri (g)
PROTEINE (g)
SALE (g)
3
2.3
10
0.3

TECHNICAL FEATURES

peso (Kg)
diametro (cm)
scalzo (cm)
confezione
0.17
7
13.5
Modified atmosphere
temp. conserv. (°C)
shelf life (gg)
pezzi/scatola
+4
60
12