Pride! If I had to choose one word to associate with this extraordinary cheese, I would choose pride!

THE PROJECT

Behind the cheese we are presenting now lies a process of research and improvement carried out last summer, with tasting tests made during fairs, and four months of product testing on the French market, which is highly competitive and specialised in lactic cheeses, i.e. made with spontaneously coagulated raw milk. The outcome was very encouraging, which is why we are now presenting the Buffalo Robiola by La Maremmana in other markets as well.

We have told you about Guido Pallini and his farm Diaccialone (known to everyone as La Maremmana) on several occasions: it is very stimulating not only to work with a closed-cycle farm that is absolutely virtuous from an agroecological point of view, but also with a business that understands how mutual collaboration can enable us to develop new products and new opportunities. 

ITHE FINAL RESULT

A buffalo milk cheese, made by acidifying the raw buffalo milk overnight and then inoculating it with Geotricum Candidum, a noble, slightly mouldy fungus.
The milk is processed in small cradles so that the raw curd can be handled more easily and delicately, and transferred into small moulds using a ladle. Salt is added to the milk, and the cheese is then matured for about 12-14 days on trolleys and turned regularly. This process allows the paste to dry and to develope a regular toadskin rind, due to the presence of Geotricum Candidum.

The paste is porcelain white in colour, with a crumbly texture and a chalky appearance. The rind is barely noticeable after 14 days and becomes increasingly noticeable and creamy as it approaches a month of maturation and beyond. The flavour changes with each day of maturation, but if I had to describe the 'average' product, I would say that the flavour is sweet and lactic, with the typical - but balanced - acidity of a robiola cheese, and with light animal notes. The aftertaste is unique, with notes of chestnut honey, brewer's yeast and champignon mushrooms.

SERVICE INFORMATION

This cheese weighs just 200 grams, but has a distinctive, characteristic flavour. Each piece is singularly wrapped and sold individually.

The deadline is approximately 45 days. In short, another masterpiece from La Maremmana!