Cheeses

Produced from Piemontese goat’s milk, this Robiola is wrapped and aged in fig leaves for approximately 20 days.  This type of aging causes the paste to become more compact and the final product is creamy and dense with a soft, runny layer just under the rind. The aging in fig leaves imparts a unique, subtle flavor to the cheese that is reminiscent of coconuts, making the cheese perfect for serving unadorned.