New
The product
Robiola di latte di bufala
Raw buffalo's milk cheese, produced with lactic coagulation
Code:
21089
Country of origin:
Italy - Tuscany
Type of Milk:
Raw Buffalo's milk
Weight:
150 g approx
Minimum order:
1 piece
| Description | Elegant buffalo robiola cheese produced with raw milk obtained from buffaloes owned by La Maremmana and reared in a semi-wild state in the Maremma region |
|---|---|
| Appearance | It has the typical toad skin rind, due to the use of selected moulds of the 'Geotrichum' type; the colour is pure white and darker moulds may appear with the ageing; the texture has a dual consistency, with a creamy under-rind and a heart that becomes less chalky as it matures |
| Taste | Mild and lactic, with the typical acidity of robiola cheeses and light animal notes; the aftertaste is remarkable, with notes of chestnut honey, brewer's yeast and champignon mushrooms; the flavour evolves and becomes more complex as the days of maturation progress |
| Maturing | 21 days |
| Curiosity | Cheese obtained by inoculating raw milk, previously acidified overnight, with Geotrichum Candidum, a noble, slightly bloomy mould. The very delicate processing takes place in small cradles and the maturing process continues for about 12-14 days on carts, with the cheese being turned regularly. This process allows the paste to dry and the rind to develop uniformly, giving it a toad skin appearance |
| Our selection | This robiola cheese is the result of an exchange and stimulating collaboration with La Marammana: a process of study and adjustment, with tasting tests and an initial trial on the French market (a benchmark for lactic coagulation cheeses). We are very proud of this project |
| Suggestions | It pairs well with a mineral white wine or a light beer; try it on focaccia bread with mushrooms and chopped hazelnuts |
| Ingredients | Raw buffalo MILK, salt, lactic ferments, geotrichum candidum |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 150 g approx |
| Packaging | Wrapped with food paper |
| Storage Conditions (packaged products) | Store between +2 °C and +4 °C |
| Instructions for use | Edible rind. To be sold by weight. |
| Country of origin of the primary ingredient | Italy |
The producer
La Maremmana - Principina Terra (GR) - Tuscany
Why we chose them
La Maremmana' is the name of the buffalo-milk mozzarella produced by the Inno al Sole Dairy, run by the young Guido Pallini. After gaining some
experience abroad in the world of finance, he decided to return to Tuscany to take over the family business founded by his father.
The Maremmana is a native cattle breed of southern Tuscany and northern Lazio, rustic and very hardy, with large lyre-shaped horns and a coat
with greyish hues. The farm was originally established to rear this beef cattle breed, but during the crisis of the 1980s, it became necessary to
diversify the business. Marcello Pallini, Guido's father, fell in love with buffaloes during a trip to Salerno - robust and intelligent animals - and decided
to reintroduce them to the Maremma. The Inno al Sole Dairy is situated in Principina Terra, a hamlet of Grosseto, and has been converted from a
19th-century farmhouse, 500 metres from the barn. It is flanked by the farm shop, separated from the production area only by a glass partition to
allow customers to watch the production process. Today, the barn is home to around 400 buffaloes, 250 of which are lactating, reared in free-range
conditions and fed on home-grown cereals and fodder. Guido has succeeded in breathing new life into a business that has been in the farming trade
for 200 years, back when transhumance was still practised in the Maremma.
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