Chef at 13:39, 2 March 2016

2016-03-02T13:39:03Z

New page

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|title=Robiola d'Alba cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#robioladalbacheese #cheese #mixedmilkcheeses #whey #piemontecheeses #cheeses #salted #cow #goats #ewesmilk #italiancheeses
|hashtagrev=12032020
|description=Region: Piemonte Milk: Mixed Definition: Fresh soft cheese. Raw material: Cow’s milk with small quantities of goats' and ewes' milk, rennet
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[[Image:Robiola d'Alba cheese.jpg|thumb|300px|right|Robiola d'Alba cheese]]
'''Region''': Piemonte

'''Milk''': Mixed

'''Definition''': Fresh soft [[Cheese|cheese]].

'''Raw material''': [[Cow]]’s [[Milk|milk]] with small quantities of [[Goats|goats]]' and [[Ewes' milk|ewes' milk]], [[Rennet|rennet]], [[Salt|salt]].

'''Characteristics''': Cylindrical form: diameter 9-13 cm, convex sides (2-4 cm), weight 250 – 400 g. The [[Cheese|cheese]] is white or pale straw-yellow in colour. In its fresh form it has no rind and a velvety surface; in its mature form the rind can acquire a characteristic coarseness and darkens to a rusty red colour, which is probably the origin of its old name ‘rubeola’.

'''Production area''': Numerous municipalities straddling the provinces of Asti, Cuneo, Alessandria and Savona.

'''Production technique''': The raw [[Milk|milk]] from one or two yields is heated to a temperature of 30-35°C. [[Rennet]] is added to the milk and it is left to stand for about two hours. The [[Curds|curds]] are broken into pieces, left to stand for 10-15 minutes and the [[Whey|whey]] extracted. The curds are then placed on tiles and turned 5-6 times (initially every 30 minutes and then every hour). They are [[Salted|salted]] the next day. Ripening takes from 5 days to one month or more.

'''Reference''': '''[http://alpinetgheep-prodotti.uniud.it/Home-page.1.0.html?&no_cache=1&L=1 Alpinet Gheep]'''
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Robiola d'Alba cheese - Revision history

Chef at 13:39, 2 March 2016