The product
Robiola nelle Foglie di Castagno
Robiola made with goat's raw milk and matured in chestnut leaves
Code:
30913
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Goat's milk
Weight:
220 g approx
Minimum order:
1 piece
| Description | Robiola produced by Stutz farm in the Langhe area, with raw milk obtained by the goats of the farm; matured in chestnut leaves for at least 3 weeks |
|---|---|
| Appearance | The rind is quite rough and takes a pale yellow colour with orange shades; the paste is soft but thick; the cheese is wrapped in leaves |
| Taste | Sweet with notes of wood and fresh green grass; at the nose it reminds perfectly the scent of chestnut leaves |
| Maturing | At least 30 days |
| Curiosity | It is said that the pink/orange shades of the peel of the robiola are the reason for the name 'robiola' which derives from the latin word 'rubeus' which means red |
| Our selection | The Stutz Farm is a family-run business characterized by love for nature and its products. Visiting their company you can breathe clean air and a spirit of innovation, brought above all by the siblings Jerome and Ramon |
| Suggestions | Ideal to enrich a cheese board or to finish a risotto |
| Ingredients | Raw goat's MILK, salt, rennet. Wrapped in chestnut leaves. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 220 g approx |
| Packaging | Wrapped in plasticized food paper |
| Storage Conditions (packaged products) | Keep refrigerated at +2 +4 °C |
| Instructions for use | Remove the leaves before consumption. Inedible leaves. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1011 kJ / 241 kcal Fat: 19,48 g of which saturates: 14,18 g Carbohydrate: 1,47 g of which sugars: 1,47 g Protein: 13,85 g Salt: 1,03 g Typical value per 100 g |
The producer
Az. Agr. Stutz - Mombaldone (AT) - Piedmont
Why we chose them
The Stutz farm is located in Mombaldone, in the province of Asti, in Langhe hills. Here, Jerome and Ramon Stutz raise goats and produce goat
cheeses following in the footsteps of their parents, who moved to Langhe in the early 1990s. The Stutz family manages the entire production chain:
about 250 goats of the Camosciata breed and a few heads of the native Roccaverano graze freely for 8 months a year, eating shrubs, grass and
leaves. The farm produces Roccaverano DOP and other refined robiola, starting only from raw goat milk, distinguishing itself as one of the
few producers to adhere to the Slow Food regulations of Roccaverano DOP.
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