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 Maremman 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 |
| Curiosity | Cheese obtained by inoculating raw milk, previously acidified overnight, with Geotricum 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 Marammena: 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 | 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
Caseificio Inno al Sole La Maremmana is located in a 1800 farmhouse in southern Tuscany, in the province of Grosseto. The farm and dairy are
managed by Guido Pallini who took over his family business several years ago. The dairy uses only buffalo milk of its own production which is
processed by an expert cheesemaker, Francesco Fasulo, who comes from the cradle of mozzarella production, Battipaglia. The buffaloes are raised
free-range and are fed with cereals and fodder mostly produced by the company itself. Environmental sustainability and circular economy are two of
the keywords for the business model of La Maremmana: they have a biogas plant powered by manure, exhausted whey and dairy waste. In addition,
they employ sod-seeding, a conservative agriculture's technique based of any kind of mechanic of the soil
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