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Low-fat cheeses are defined as all those products that have less than 200 calories per 100 g; products that exceed 300 calories are not counted among low-fat cheeses.
Cheeses with less fat are usually fresh and unripened; in contrast, very ripened or medium ripened cheeses tend to be higher in calories.
2022-07-07 09:26:00
Robiola della Rocca 280g
La Robiola della Rocca is a fresh cheese produced in Piedmont from goat's, cow and sheep milk typical of Roccaverano. The Robiola della Rocca consumed in purity with Piedmont red wine, excellent also used with risotto.
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ingredients
Latte vaccino Latte caprino Latte ovino Panna Fermenti lattici Caglio vegetale (0,005%) Sale
Size
280 g
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Robiola della Rocca 280g
Robiola della Rocca vendita online spedizione in 24/48 ore
La Robiola della Rocca is a typical Piemontese cheese produced in the provinces of Asti and Alessandria. For the production of this cheese is used both goat's milk,cow and sheep milk, Robiola is considered a fresh cheese, has a soft and moist, with the increase of seasoning (over 10 days) has formidable smells. The crust is formed after the first days of aging, is white and wrinkled, the paste is creamy and white. It is a soft fat cheese produced with goat's milk and cow's milk, has a medium aromatic intensity that becomes high with aging.
| ingredients | Latte vaccino Latte caprino Latte ovino Panna Fermenti lattici Caglio vegetale (0,005%) Sale |
|---|---|
| Size | 280 g |
| Storage | To be stored in the fridge, cover the sliced side. |
| Location | CASEIFICIO DI ROCCAVERANO S.R.L. P.IVA 02102580061 Sede legale: Via Amedeo D’Aosta n. 46 15010 Melazzo (AL) Stabilimento: Regione Tassito n. 17 14050 Roccaverano (AT) |
| more informations | Valore energetico kcal 308,03 Valore energetico kJ 1277.35 Grassi g25.4 di cui acidi grassi saturi g 21.4 Grassi su residuo secco g 54.5 Carboidrati g 1.4 di cui zuccheri 1g Proteine g 18.5 Sale 0.6g |
| Allergens | latte |
| Milk | Capra ovino vaccino |
| Aging | Short |
| How it's made | For the production of the Robiola della Rocca fresh milk is used with an addition of natural whey. The milk is left to acidify. In this cheese the amount of calf rennet used is very low. The cheese is put in straw baskets where it is left to drain and then salted. The milk used for the production of the Robiola comes from goats bred in pastures. The nourishment of the cows is really important for this cheese. |
| cheese typology | hard cheese |
| Type of milk | cow's milk |
Combinations
Excellent when consumed on its own to taste its unique features. We suggest to pair it with a red wine from Piedmont such as Barbaresco or Langhe DOCG.
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Technical Identity
cheese typology
hard cheese
Type of milk
cow's milk
Recensioni
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