Robiola Bosina (approx. 250g)

Robiola Bosina is a soft-ripened cheese from the Piedmont region of Italy, specifically the Alta Langa area, made from a blend of pasteurized cow’s and sheep’s milk (known as "due latte" or "two milks"). Here are its tasting notes based on its characteristics:

• Texture: Creamy, silky, and luxurious, with a smooth, runny interior that becomes even more oozing as it warms to room temperature. The thin, edible rind adds a slight resilience and subtle contrast to the lush paste.
• Aroma: Earthy and inviting, with hints of wet hay, fresh bread dough, and a mild mushroomy undertone. There’s a gentle floral or grassy note that reflects the pastures of its origin.
• Flavour: Mild yet complex, striking a harmonious balance. It opens with buttery, sweet cream notes, followed by earthy tones reminiscent of white button mushrooms or brown butter. Subtle nuances of sea salt and a faint tanginess emerge, with a delicate sweetness from the sheep’s milk rounding it out. As it ages, the flavor can deepen, becoming slightly more potent and rich.
• Finish: Velvety and indulgent, leaving a creamy coating on the palate with lingering earthy and milky impressions.

This cheese is often described as approachable yet intriguing, making it a crowd-pleaser. It pairs beautifully with Prosecco, fruity white wines, or even a drizzle of wildflower honey to accentuate its subtle sweetness. For the full experience, let it sit out for about an hour before tasting to allow its flavors and texture to fully develop.