Robiola Oro

It is a cheese with wide geographical spread in two versions (this is the least seasoned of the two), but despite this Robiola gold has its own personality for the quality of basic milk, cattle fed with hay and rotting the focus in refining.

Organoleptic characteristics

Aspect and texture
yellow paste clear, very soft. White flowered rind edible
Taste
sweet, milky, with the flavor of yeasts of the rind.
Serving suggestions
Fruity white wines, lagers. Fresh fruit, bread Rosetta-type

Technical characteristics

Milk
vaccine, whole, pasteurized
Production method
industrial
Paste
raw, unpressed
Salting
dry
Ripening
30 days
Production period
all over the year
Fats
50% Mgss
Weight
0,2-0,3 kg
Dimensions
15x15 cm base, 2-3 cm h
Producers
farmers from Brescia and Cremona (Lombardy) provinces
Whole cheese code
n.d.
Cutted cheese code
n.d.

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