Piedmont has centuries-old traditions in the art of cheese making with the origins dating back to the medieval Carolingian period, influenced by the neighbouring French Savoy, a region famous for cheese making in France. These influences have led to the “Robiole Piemontesi”, a highly varied world of soft paste cheeses, rapidly aged, which are made from a mixture of cow’s, sheep’s and goat’s milk. The percentages vary according to the cheese to be made and the seasonal availability, which varies greatly for sheep’s and goat’s milk.
Robiole Piemontesi – A cheese with a soft paste, made from cow’s and sheep’s milk; after pasteurization, the mixture of milk is placed in agers, where selected enzymes and rennet are added. After rapid cutting, the curd is placed in the special 300 gr moulds, left to drain from the whey for a few hours in warm rooms. When it is dry and consolidated, the Bosina is placed on ageing grids for 15/20 days, in damp places at a temperature of +6°/+8° C where the rind and the natural white mould are formed. Bosina has a white, creamy and spreadable paste, a mild flavour and is ideal spread on fresh bread.
A cheese with a soft paste, made with a mixture of pasteurized cow’s, sheep’s and goat’s milk, placed in agers. Enzymes and rennet are added. The curd is broken up into very small sizes, placed in 250 gr moulds and left to drain for a few hours at a temperature of 14°/16° C. Once dried and consolidated, LA TUR is left to age for 10/15 months on grids in very damp places at a temperature of 6°/8° C, where a thin rind is formed. LA TUR, when ready to eat, has a fine and rough rind, the paste is creamy near the rind and chalky in the centre. Its flavour is pronounced and bold.
A cheese made from a mixture of pasteurized cow’s, sheep’s and goat’s milk where, after brief ageing, enzymes and animal rennet are added to the mixture. The curd that is thus formed, is cut and placed in special moulds, left to drain for a few hours in the warmth. ROCCHETTA is placed on ageing grids for 10/15 days in damp places at a temperature of +6°/+8° C where a fine and soft straw-yellow rind is formed. When eaten, the paste is creamy near the rind and chalky in the centre, the flavour is pronounced and bold.