Robiola di Capra Cheese by Nonno Nanni

$6.95
Price Size Sale Qty
$6.95 100 gr

Description

Robiola di Capra Cheese By Nonno Nanni 

 

The Robiola di Capra Cheese is a raw, short-seasoned cheese made from raw goat's milk from Camosciate Alpi casti bred (BS) in Valle Sabbia.

It is characterized by its soft and melting paste as aging progresses; the initially delicate taste becomes more intense with maturation. The white color in the center becomes slightly straw-colored in the sub-crust.

Origin of Robiola di Capra Cheese

It is said that the name "Robiola" comes from da Robbio, a municipality in the province of Pavia, where this type of cheese was already produced in the 16th century. Another etymology of the term robiola is that it is derived from rubrum because of the red color that often takes the robiola crust. The Langhe and the Brescia area are two areas of the ancient tradition of robiola. 

When done at a higher temperature, robiola takes 20 to 40 days to mature fully. This makes it gain a compact, elastic, sweet and soft texture. Based on goat's milk, obtained by rennet coagulation, a soft paste that is characterized by inoculation with Penicillium candidum and Geotricum candidum is made.

Rabiola can be consumed as it is in its natural state as a side dish with salads or served on a slice of bread. Given its extra-soft texture, it makes it possible to be spread like a spreadable cheese.

 With this cheese, it is also possible to prepare first recipes such as risotto or special pasta. Due to its slightly acidic taste, it is ideal if combined with original ingredients, such as pears, speck or even shrimp and salmon.

The robiola pasta is soft and almost buttery on the inside, as well as on the outside in non-seasoned forms. As the maturation progresses, the external surface becomes compact and changes color from white to red. Its seasoning varies based on days to a couple of weeks. This maturation in addition to changing the color of the crust, naturally also changes the taste of the cheese. Fresh robiola has a very delicate taste, though slightly acidic, as the aging progresses, it becomes more and more decisive and balanced.

Its typical taste is given by the food given to the animals before milking. The pastures where the goats feed are characterized by aromatic herbs such as thyme, which are reflected in the peculiar taste of this cheese. The characteristic that distinguishes this product from many others is that the milk used to prepare it is used raw, and not after a pasteurization process.

This procedure would alter the organoleptic characteristics of Robiola, changing its final taste. 

Nutritional characteristics            

  • Nutritional values ​​per 100g of product:
  • Kj Energies - Kcal
  • Fats 17g of which saturated fatty acids 14g
  • Carbohydrates 3.7g
  • Proteins 13g
  • Salt 0.63g

Features

  • Ingredients: Raw goat's milk, rennet, salt, yeasts
  • Packaging: micro-perforated food paper
  • Storage: T <4 ° C
  • Size: about 350 g and 1 kg

In summary,

The maturation of low-temperature raw milk gives this cheese its characteristic herbaceous flavor.

  • Milk:  goat.
  • Rennet: veal.
  • Shape: cylindrical.
  • Crust: rough and moist.
  • Pasta: compact but melting on the palate, sometimes pinstriped and, in the more seasoned versions, grainy.
  • Taste: buttery and pungent with acid notes.
  • Maturing:  10 days and more.

Why consume Robiola di Capra Cheese

Among the many reasons for which goat cheese is consumed, there is certainly its high digestibility, so it is particularly recommended for those suffering from lactose intolerance, but also the low percentage of fat, so it is instead recommended for those suffering from hypercholesterolemia. In particular, if the cheeses are produced with goat's milk during the summer, these are particularly thin the milk fats reach only a percentage between 2.7 and 2.9%, higher instead in those produced during the winter.

Although the calories of goat's milk are higher than those contained in cow's milk, in detail its fats are better because they are smaller and therefore more easily digested; moreover, it has a lower cholesterol content, and its particular composition means that there is no increase in the latter in the blood. This is possible because goat's milk contains short-chain fatty acids, which inhibit the accumulation of cholesterol and instead favor its mobilization from deposits. Furthermore, goat milk is rich in isomers of conjugated linoleic acid, CLA, which, as shown by some recent studies, prevents the onset of tumors, cardiovascular diseases, atherosclerosis, and even diabetes.

 

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Robiola di Capra Cheese by Nonno Nanni