The Robiola Rustica is a typical Piedmont cheese made with cow’s milk with a soft texture, a buttery aroma and a palate of freshly milked milk.
The Robiola is a very versatile cheese, it can be add to salads or on top of warm slice of bread to soften and slightly melt the cheese and pairs perfectly with aged white wines and medium bodied red wines.
The artisan who made it
The La Poiana Cooperative was created in 1982 from a group of artisan cheese makers with aim of producing and promoting local cheeses, cheeses from the so called Grana Valley, from the famous Italian cheese, starting with the Castelmagno, the King of the local cheeses.
La Poiana is synonymous with Castelmagno, the town and the cheese, and their story began in 1982 when the Castelmagno became a DOC protected cheese. Made with local milk produced from cows left free to graze in the green mountain pastures surrounding the town of Castelmagno, surrounded by green, the cooperative soon began producing other local cheeses, from Robiola to Pecorino. All their cheeses are made according to the tradition and made with raw, non pasteurised milk, full and rich of flavour.