The product

Robiola foglie di fico - fig leaves

Robiola made with goat's raw milk and matured in fig leaves
Sku:
30912
Country of origin:
Italy, Piedmont
Type of Milk:
Raw milk, Goat's milk
Weight:
220 g approx
Minimum order:
1 piece
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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

Az. Agr. Stutz - Mombaldone (AT) - Piedmont

Selected because

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 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 Roccaverano DOP.

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