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Robiola Pura Capra
Robiola Pura Capra is a product of excellent quality, excellent for fresh cheese preparations. It is produced from February/March to October in the Langhe, in an area vocated to goat breeding and the production of this type of Robiola.
It is a pasteurised, whole-milk cheese, made with dry salting. Its acidulous flavour with slight hints of iridescence goes well with fruity white wines, ales, orange marmalade, pumpkin and ginger jam, fresh fruit and walnut or grape bread.
Since this is an artisanal product and cannot be standardised, the images are purely illustrative.