Robiola di Pecora

A wonderful reinterpretation of the classic Piedmontese robiola with presamic coagulation, made with milk from free-range, pasture-fed sheep. It is one of the sheep's milk variants of the great robiola tradition of Northern Italy.

Organoleptic characteristics

Aspect and texture
white, soft dough with grey-straw flowered rind
Taste
presence of slight sweet ovine and ircine notes, slightly acidulous
Serving suggestions
Fruity white wines, light beers. Orange marmalade, pumpkin and ginger jam. Fresh fruit, nut or grape bread

Technical characteristics

Milk
sheep, whole, pasteurised
Production method
artisanal
Paste
uncooked, unpressed
Salting
dry
Ripening
20 days minimum
Production period
seasonal (February-December)
Fats
40% Mgss
Weight
200-300 g
Dimensions
diameter 10-15 cm, h 4-5
Producers
Farmer and producer from Langhe
Whole cheese code
2300004
Cutted cheese code
N/D

Sign up for our newsletter

Be among the first to know what is happening in the World of Guffanti: events, new products, initiatives and stories.