Robiola Vecchia Valsassina

 TYPE
Washed rind
MILK
Pasteurized cow
RENNET
Traditional calf stomach
AGE
2 months
Robiola Vecchia
Valsassina
A small format stracchino
produced by our Taleggio
producer in Lombardy. We
were shocked to learn that this
is literally cut (quartered)
Taleggio, which happens before
the cheese forms a rind. The
rind then forms around the cut
pieces at Ciresa’s facility in
Introbio. The result is a more
developed, broken down and
creamier version of the 5.5 lb
Taleggio.
Robiola Vecchia Valsassina is
made thanks to the 30-year
experience of its veteran
cheesemakers. Using three open
vats, they make cheese three
times daily. After two to three
days of aging the cheese is
moved to the Ciresa aging facilty
in Introbio to mature.
Once at Introbio, the cheese is
cut and moved to an aging room
to be hand salted, washed,
turned and cared for. During
the first phase of aging, the
cheese is dry salted, which
allows it to mature with a dry,
sturdy rind. After the initial ten
days, it is washed with a brine
solution for the remainder of its
maturation.
Formaggi Ciresa is a leading
affinatore of Lombardia. Their
work comprises the selection,
aging, packaging, marketing, and
distribution
of
cheese,
particularly
the
traditional
cheese families of Lombardia:
Stracchino, Gorgonzola, Latteria
& fresh cheese.
Founded in 1927, their multigenerational relationships with
cheesemakers
allow
for
incomparable representation of
these regional styles, in addition
to PDO cheeses throughout
Italy.
ELEVATION
822 meters
AFFINEUR
Fromaggi Ciresa
FORMAT
4/14oz squre
REGION
Lombardia
Italy
ITEM #
163
INGREDIENTS
Pasteurized cow milk, salt,
cultures, rennet
AVAILABILITY
Special order
Year-round
PROFILE
Smooth, supple paste, even
more than other cheeses in the
stracchino family. Slighty funky
aroma which rarely translates to
its mellow, buttery, beefy paste.