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Reichert's Dairy Air: Exclusive Robiola Cheese from Italy In November 2008, I was able to visit a small producer of Robiola di Roccaverano in Piedmont, Italy. We stayed 5 days with Giovanni and Daniela of Amaltea, who raise about 60 goats and make traditional Robiola di Roccaverano, DOP. While there I learned the traditional methods used to make this ancient cheese. It took a lot of adaptation to make an authentic-tasting Robiola once I got home, but I figured it out, and Daniela continues to advise me on details from Italy. My Robiola di mia Nonna is the first cheese of this type to be made in the U. S., to my knowledge. Robiola di mia Nonna can be eaten at several stages. I like it best from 3 - 10 days old, when it is mild and rich in flavor. Traditionally served as a breakfast cheese when young, it brings to mind a denser, more flavorful cream cheese, with just a hint of European flavor. As it ages, it develops more character and a thin rind. Those that appreciate complex, more assertive cheeses will enjoy Robiola di mia Nonna at this stage, perhaps with a red wine from the Piedmont region, such as a Barolo or Barbaresco. |
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