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Robiola Cheese by Nonno Nanni (Food Service)

$64.95
Price Size Sale Qty
$64.95 2.2 lb

Description

Robiola Cheese by Nonno Nanni

Robiola Cheese by Nonno Nanni is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.

With its soft, creamy consistency, Robiola Cheese by Nonno Nanni is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste. Perfect for starting or ending meals, Robiola Cheese by Nonno Nanni is a versatile cheese that adapts easily to both sweet and savory recipes.

 

Background

Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow's, goat's and sheep milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word rubeole (ruddy) because of the color of the seasoned rind.

Varieties of Robiola are produced across Piedmont from the provinces of Cuneo, Asti, and Alessandria and into Lombardy. It is one of the specialties of the Aosta Valley. 

 

Taste and Texture

The taste and appearance of Robiola cheese varies depending upon where it was produced. Robiola di Roccaverano DOP / DOC has no rind and a slightly straw-yellow coloring with a sweet, yielding taste. Robiola Lombardia has a thin, milky-white to pink rind and tends to be shaped like small rolls. The cream-colored cheese underneath its bloomy rind has a smooth, full, tangy and mildly sour flavor, likely due to the high (52%) fat content. Its rind can be cut away, but is mild with no ammonia and adds a subtle crunch to the cheese. La Tur has a cake-like rind over a tangy-lactic layer of cream and is representative of Piedmont's Robiola style of cheese where the fresh curds are ladled into molds, and drain under their weight before aging rather than by pressing with weights. Robiola from the Piedmont region is a fresh cheese and is usually eaten on its own, or with a little honey.

 

History

Robiola cheese has a long and interesting history that is sometimes traced back to the Celto-Ligurian farmers of the Alta Langa: the virtues of cheese from Ceba (today Ceva) were extolled by the first-century Pliny the Elder in his Natural History, but any identification of that cheese with the Robiola of today must be speculative. However, in his Summa Lacticiniorum, the fifteenth-century dairy produce expert Pantaleone da Confienza did describe the manufacture and praise the quality, of a cheese with this name.

Robiola Cheese is generally served as a table cheese, either alone or with oil, salt, and pepper. It must be stored properly after being purchased and will keep fresh for up to one month. Its tangy taste is attributable to being infused with the wild herbs on which the animals pasture. Robiola can also be used in cooking including famous Piemonte dishes such as "risotto robiola" and "Aglio robiola spaghetti" and other dishes. Special care should be exercised in properly storing the cheese (do not wrap in plastic, as the cheese can "choke" and spoil). Best stored refrigerated unwrapped in its crust or wrapped in paper. Best used within a week of purchase.

 

Robiola Cheese by Nonno Nanni is a classic Italian tasty fresh cheese made with 100% Italian milk. Its deliciously creamy, smooth, light texture and its intense flavor make it a real indulgence for your senses. Extremely spreadable, it is ideal as an appetizer or to end a meal with pleasure.


 

Sample Recipe: Flatbread Mille-feuilles with Nonno Nanni Robiola

 

 Food Type: VEGETARIAN

 Complexity: EASY

 Prep Time:   10 MIN

Serving Size: 4 persons

 

Ingredients 

3 packages Robiola Cheese by Nonno Nanni 

16 slices pane carasau (crispy Sardinian flatbread), a little bigger than the palm of your hand

8 semi-dried tomatoes in oil

12 thick asparagus stalks

salt

olive oil

 

Note: Robiola Cheese by Nonno Nanni is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.

 

Preparation Method

  • Prepare 16 layers of pane carasau (4 per person). 
  • Finely chop the semi-dried tomatoes and add them to the cheese, previously softened, with a few drops of oil if necessary.
  • Wash the asparagus and into thin ribbons with a vegetable peeler; dress with lemon juice, salt and a drop of olive oil.
  • Assemble the mille-feuilles on individual plates: spread one layer of cheese with dried tomatoes on the first slice of flatbread, top with the asparagus ribbons and cover with another slice of flatbread. Once you have 4 layers, top the mille-feuilles with asparagus ribbons.

 

NUTRITION DECLARATION 

Energy value                                             1302.00 kJ / 315 kcal

Fat                                                                 31.00 g

      of which saturate                                     22.00 g

Carbohydrate                                                  2.30 g

      of which sugars                                         2.10 g

Protein                                                            6.80 g

Salt                                                                 0.68 g

* NRV = Nutrient Reference Values


 

Made Using COW, SHEEP & GOAT'S milk!

Delicious spreadable cheese for every occasion

Imported by Alma Gourmet

Product of Italy

 

With its soft, creamy consistency, Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.

Suggestion: Perfect for starting or ending meals, Nonno Nanni Robiola is a versatile cheese that adapts easily to both sweet and savoury recipes.

2.2 pound (1 kilogram)

Ingredients: Pasteurized cow's milk, salt, rennet, preservative: potassium sorbate

Packaging: Plastic Tray

Flavor: Pleasant, intense
Texture: Light, creamy, spreadable
Color: White
Aroma: Milky
Region: Venice and the Veneto

Awards: World Cheese Awards 2017 - Nonno Nanni among the winners!

Product of Italy

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Robiola Cheese by Nonno Nanni (Food Service)