About: Robiola di Roccaverano   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Robiola di Roccaverano is a mixed-milk cheese, mostly from cow's milk, but with some milk added from sheep and goats. It is uncooked and sold in cylindrical forms, weighing 250—400 g (8.8—14.1 oz). It is produced in the communes of the Italian provinces of Asti and Alessandria. In its production, the curds are obtained from semi-skimmed milk, and after adding rennet are allowed to mature naturally in a suitable environment for a few days.

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  • Robiola di Roccaverano
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  • Robiola di Roccaverano is a mixed-milk cheese, mostly from cow's milk, but with some milk added from sheep and goats. It is uncooked and sold in cylindrical forms, weighing 250—400 g (8.8—14.1 oz). It is produced in the communes of the Italian provinces of Asti and Alessandria. In its production, the curds are obtained from semi-skimmed milk, and after adding rennet are allowed to mature naturally in a suitable environment for a few days.
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dbkwik:cheese/prop...iPageUsesTemplate
abstract
  • Robiola di Roccaverano is a mixed-milk cheese, mostly from cow's milk, but with some milk added from sheep and goats. It is uncooked and sold in cylindrical forms, weighing 250—400 g (8.8—14.1 oz). It is produced in the communes of the Italian provinces of Asti and Alessandria. In its production, the curds are obtained from semi-skimmed milk, and after adding rennet are allowed to mature naturally in a suitable environment for a few days.
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