Robiola Bosina

$33.00/Lb


This robiola is made with "due latte,” or two milks. This luscious little slab of mild, creamy goodness is made from the pasteurized milk of Piedmont cows and sheep, for perfectly balanced mushroomy, salty, and sweet flavors. The silky interior has been known to run from the tender, edible rind ever so gently across the plate when warm, so be ready with slices of crusty bread in one hand and a flute of Prosecco in the other. Multi-tasking was never so delicious!


Just the Facts

Country
Italy
Region
Piedmont
Milk Type
Cow, Sheep
Pasteurization
Pasteurized
Rennet Type
Animal
Age
1-2 months
Weight
8oz

Pour a glass of...
  • Chenin Blanc

    Crisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.

    Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly!


  • Rosé

    We love them all! Everything from light, crisp Provence style to deep and fruity Spanish Rosados. Don’t be afraid to enjoy rosé year-round, but we like the summer staple best with refreshing, mild cheeses that are great in warm weather.

    Pair with: Young chevres like Coupole and bloomy rinds like Moses Sleeper for the lighter stuff. A darker, fruitier rosé can stand up to a heavier cheese like nutty Pecorino Oro Antico. Sparkling rosé is a perfect match for Nettle Meadow Kunik.

  • Sparkling Wine

    Champagne, Cava, Prosecco, anything with bubbles!

    Pair with: The effervescence of Sparkling Wines makes for a great pairing with richer, fattier cheeses that coat the mouth: think La Tur and Brunet, or a triple creme like Brillat Savarin or Delice de Bourgogne.