Robiola Bosina

As I walked into my cheese cooler today, I noticed that we had gotten a shipment of Robiola Bosina and it is such a wonderful cheese that I wanted to share it with you all!

 

Cheese: Robiola Bosina
Producer: Caesificio Alta Langa
Location: Bosia, Italy (between Alba and Cortemilia)
Milk: Pasteurized Cow and Sheep
Rennet: Traditional (animal)

This little guy is about 1/2 pound and is really incredibly tasty. The one that I cut into today was a touch on the young side so it wasn't as runny as it can get on the inside. But nonetheless, it was a yummy treat. By having both cow and sheep's milk, you get a rich, sumptuous flavor. At the first bite you get the lactic creaminess from the cow's milk and then it evolves into a more complex nuttiness from the sheep's milk. The rind itself is very thin and lends a slight earthiness to the paste. If you let the Robiola age for a couple of weeks, the paste will be much more oozy with a little more pronounced "funky" (a.k.a. delicious) flavors.

Because this Robiola Bosina was a little young, the paste was still relatively firm. If you let the cheese age a bit in it's whole form, the paste will become much more gooey when you cut into it.

Serve this cheese with some fresh fruit and a nice Italian Pinot Grigio... you won't be disappointed.

Look for a new, fun recipe in my next post just in time for your Superbowl extravanganza. Until then, eat, drink and be happy! And....... GO NINERS!!