Furmaggetta fresca 3 latti is a small robiola cheese produced in the dairies of the Langhe. It is characterised by its short maturing and the blooming of the rind, which is edible because it is the result of the action of noble yeasts: its peculiarity is given by the use of cow's, sheep's and goat's milk together (three milks, precisely). In particular, mixed milk production is typical of the spring and summer months, when goats and sheep enter the milk production period.