Goat Robiola

280 g

¥ 1,850 ¥ 1,998 incl. tax

Robiola cheese "Piroletta" is made with 100% goat milk. Home to Lange, Piedmont and Brescia, Lombardy, the word "Robiola" is said to be derived from the name of the town in Pavia, "Robbio". It features a gentle goat milk scent with no peculiarity and a soft skin due to short-term aging. Recent studies have shown that goat milk has the best digestion and absorption, and is also attracting attention due to its low cholesterol. Goat cheese is also recommended for those who have problem digesting milk. Younger ones are more elastic, but as they mature, they have a fluffy texture. Piroletta goes well with fruits and vegetables.

Average nutritional values per 100 g
Kcal: 299 Kcal
Protein: 22 g
Fat: 23 g
Carbohydrates: 1.1 g
Salt: 0.69 g

Goat cheese is characterized by its slight acid and a refreshing taste, as well as by its brittle and fragile texture. Goat milk contains smaller fat globules compared to cow’s milk, making it easy to digest.

Soft ripened cheeses are produced by adding and growing white mold on the cheese surface. The enzyme produced by the mold breaks down the protein from the outside to the inside, giving it a soft, creamy taste.

Lombardy, with its many mountainous areas, produces relatively small size wash-rind cheeses that are suitable for cool climates. One of the area’s most renowned products is Taleggio, a cheese born in the Taleggio Valley around the 10th century. Moreover there is Gorgonzola, loved all over the world, as well as Stracchino, a cheese which name comes from the milk of "tired (Stracco)" cows as they descend from the mountains before winter.

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