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Robiola di Bosco is essentially a mini version of Taleggio. The curds are washed and steamed before being placed in molds, giving it a distinct doughy texture. The bricks are then bathed in a brine every 4 - 5 days while aging, resulting in a pungent, tacky rind. This small package packs a wallop, and is earthy, mushroom-y, creamy and fruity on the finish. Perfect for melting on a pizza or a clever addition to any cheeseboard.

Robiola di Bosco

Size
  • 1 lb
Cheese Type
Soft Ripened
Texture
Soft
Milk
Cow
Milk Treatment
Pasteurized
Rind
washed
Coagulant
Traditional
Aging
45 days
Producer/Affineur
The Arnoldi family
Location
Bergamo, Italy
Retail Pack
No