Delicate Robiola Tre Latti Cloaked In Tender Rind
January 20, 2011 | 1 min to read
The Robiola cheeses of Northwestern Italy come in a variety of shapes, sizes, milk types and maturities. So what do they have in common? They tend to be small disks, relatively thin, with a soft rind and moist interior – delicate cheeses built to last for only a few weeks.
Exceptions abound, but that's an accurate description of the lovely Robiola Tre Latti from Luigi Guffanti, the esteemed Italian affinatore, or cheese ager.
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