Glossary - print - Robiola di Roccaverano Cheese

Robiola di Roccaverano Cheese - Glossary Term

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A traditional Italian farmhouse cheese made from primarily from cow's milk that is blended with a smaller amount of either sheep or goat's milk. It is made as fresh cheese that is aged for only a few days or a few weeks, but typically no more than three weeks. As a fresh cheese it does not have a rind and is produced as a soft textured, fine grained, spreadable cheese that is pale white in color. When made with pasteurized milk, this cheese is soft textured and spreadable, providing a sweet yet somewhat sour aroma and flavor. If made with unpasteurized milk, the cheese provides a rich, somewhat yeasty flavor and aroma.