The product
Robiola foglie di fico - fig leaves
Robiola made with goat's raw milk and matured in fig leaves
Code:
30912
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Goat's milk
Weight:
220 g approx
Minimum order:
1 piece
| Description | Robiola produced by Stutz farm in the Langhe area, with raw milk obtained by the goats of the farm; matured in fig leaves for at least 3 weeks |
|---|---|
| Appearance | The rind is quite rough and takes a pale yellow colour with orange shades; the paste is soft but thick; the cheese is wrapped in leaves |
| Taste | Sweet, vegetable, with notes of honey and hints of fig milk; to the nose it reminds the scent of a fig tree during the summer |
| Maturing | At least 30 days |
| Curiosity | It is said that the pink/orange shades of the peel of the robiola are the reason for the name 'robiola' which derives from the latin word 'rubeus' which means red |
| Our selection | The Stutz Farm is a family-run business characterized by love for nature and its products. Visiting their company you can breathe clean air and a spirit of innovation, brought above all by the siblings Jerome and Ramon |
| Suggestions | Ideal to enrich a cheese board or to finish a risotto |
| Ingredients | Raw goat's MILK, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 220 g approx |
| Packaging | Wrapped in plasticized food paper |
| Storage Conditions (packaged products) | Store at a temperature between +2 +4 ° C |
| Instructions for use | Remove the fig leaves before consumption. Inedible fig leaves |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1011 kJ / 241 kcal Fat: 19,48 g of which saturates: 14,18 g Carbohydrate: 1,47 g of which sugars: 1,47 g Protein: 13,85 g Salt: 1,03 g Typical value per 100 g |
The producer
Az. Agr. Stutz - Mombaldone (AT) - Piedmont
Why we chose them
The Stutz farm is located in Mombaldone, in the province of Asti, in Langhe hills. Here, Jerome and Ramon Stutz raise goats and produce goat
cheeses following in the footsteps of their parents, who moved to Langhe in the early 1990s. The Stutz family manages the entire production chain:
about 250 goats of the Camosciata breed and a few heads of the native Roccaverano graze freely for 8 months a year, eating shrubs, grass and
leaves. The farm produces Robiola di Roccaverano Dop, and other refined robiola, starting only from raw goat milk, distinguishing itself as one of the
few producers to adhere to the Slow Food regulations of Robiola di Roccaverano.
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