Product Information
Robiola Vecchia Valsassina is made thanks to the 30-year experience of its veteran cheesemakers. Using three open vats, they make cheese three times daily. After two to three days of aging the cheese is moved to the Ciresa aging facilty in Introbio to mature.
Once at Introbio, the cheese is cut and moved to an aging room to be hand salted, washed, turned and cared for. During the first phase of aging, the cheese is dry salted, which allows it to mature with a dry, sturdy rind. After the initial ten days, it is washed with a brine solution for the remainder of its maturation.
Formaggi Ciresa is a leading affinatore of Lombardia. Their work comprises the selection, aging, packaging, marketing, and distribution of cheese, particularly the traditional cheese families of Lombardia: Stracchino, Gorgonzola, Latteria & fresh cheese.
Founded in 1927, their multi- generational relationships with cheesemakers allow for incomparable representation of these regional styles, in addition to PDO cheeses throughout Italy.
It has a smooth, supple paste, even more than other cheeses in the stracchino family. Slighty funky aroma which rarely translates to its mellow, buttery, beefy paste.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: 400g approx.
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