Caseificio dell'Alta Langa
| Caseificio dell'Alta Langa’s Robiolina is a soft-ripened Italian cheese from Piedmont’s Alta Langa, blending pasteurized cow, sheep, and goat milk ("tre latti") to achieve complex flavor and texture. The high-altitude terroir, rich in diverse flora and hazelnut cultivation, influences milk composition and sensory notes. Robiolina’s production balances traditional recipes with modern hygiene and safety standards, featuring slow acidification, mixed coagulation, and Geotrichum candidum rind. Its texture contrasts a creamy outer layer with a chalky center. Robiolina pairs well with regional wines and has specific storage and quality control requirements. It exemplifies scientifically guided artisan cheese production beyond PDO constraints. | |
| Country | Italy |
| Milk | Mixed |
| Rennet | Animal |
| Heat Treatment | Pasteurized |
| Texture Profile | Thixotropic, Melting, Soft |
| Flavor Profile | Tangy, Bright, Complex, Acid |
| Wine Pairings | Alta Langa DOCG, Roero Arneis, Barbera, Moscato d'Asti |
| Beer Pairings: | Wheat Ales, Saison |
| Food Pairings: | Risotto, Warm Service with Vegetables, Toasted Hazelnuts |
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Italy
Alta Langa is an Italian cheese brand in Piedmont, known for its traditional and high-quality cheeses since 1881. They craft soft-ripened cheeses like robiola, using local, sustainable ingredients. With a focus on environmental responsibility, they also engage with the local community in supporting sustainable agriculture projects. Their cheeses, loved worldwide, reflect a blend of tradition and innovation.
https://www.caseificioaltalanga.it/?lang=en
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