Le robioline Robiolina 100 g

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Robiolina Italian Cuisine is a true hidden gem located in Stafford, Virginia. We take pride in our homemade Italian cuisine and our happy customers can taste the difference! Our pasta is made fresh in-house, as are our extravagant Italian dishes. Served to you in a welcoming atmosphere by a team of people who genuinely care about their patrons.

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With its soft, creamy consistency, Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste. Perfect for starting or ending meals, Nonno Nanni Robiola is a versatile cheese that adapts easily to both sweet and savoury recipes. Nonno Nanni Robiola can be found at the deli counter, in the fridge section in practical 100g trays or in duo-packs of.

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Robiola cheese is a variety of soft Italian cheeses produced in the Lombardy and Piedmont regions of Italy. It is derived from a combination of cow's milk, goat's milk or sheep's milk. In some types, two of the milks are combined to produce what's known as Robiola Due Latti (Latte) or "two milks".

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Directions Put the robiola, heavy cream, salt and pepper in a blender and purée until smooth. When smooth, slowly drizzle in the oil. Serve with crusty bread or crudités. As the weather turns cold.

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Robiolina offers a variety of authentic Italian dishes, from homemade pasta and pizza to fresh salads and desserts. You can browse our menu online and see the mouthwatering options we have for lunch and dinner. Don't miss the chance to taste the exquisite cuisine of Chef Noé Canales, who has been serving the Stafford area since 1990. Make your reservation today and join us at Robiolina , the.

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Robiola rocchetta is a pasteurized "triple milk" cheese made from goat, cow and sheep milk. Made in the Tuscany region of Italy, robiola rocchetta is part a family of soft cheeses made under the robiola name. The rocchetta version is a soft, white mottled bloomy rind cheese that is very creamy.

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Enjoy authentic Italian cuisine at Robiolina, where you can find homemade pasta, fresh seafood, grilled meats, and more. Whether you are looking for a quick lunch, a family dinner, or a special occasion, Robiolina has a menu to suit your taste and budget. Come and experience the passion and skill of Chef Noé Canales at Robiolina.

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Robiola derives from the Latin "rubere" and refers to the reddish color that the crust develops particularly after a prolonged period of maturation). The texture is denser and less "frothy" than the traditional lactic goat cheese. These are small (4-5.5" in diameter and 1-1.5" in height).

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When a cheese is that likeable, selling it is a cinch. "Actually, we never relied on marketing strategies," says Nicola Merlo, CEO of Caseificio dell'Alta Langa. "Our approach was to make customers try the products, and we relied on word of mouth.". As a result of its "unexpected success," she adds, "La Tur started selling very.

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Robiola is easy to spread and is a perfect appetizer or end of meal treat when sprinkled with oil, salt, and pepper. Of course, robiola can also be included in various recipes, particularly pasta recipes, such as the one we have recommended below. Pasta Recipe to Be Made With Stracchino and Robiola Cheeses Ingredients 8 oz cherry tomatoes

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Directions. In a large bowl, combine cheeses, parsley, egg, and nutmeg. Season to taste with salt and pepper, and stir until smooth. Set aside. To use filling for ravioli, place fresh pasta on a lightly floured work surface and use a sharp knife or pizza cutter and ruler to trim the pasta into 3-inch squares.

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Robiola di Roccaverano is a fresh or short-aged soft paste cheese made from goat and cow's milk. The origins of this creamy cheese can be traced back to the era of Celts who used to breed goats in the area. Today, this prized delicacy is celebrated with an annual festival of Fiera Carrettesca ai sapori della Robiola, held every June in Roccaverano.

Le robioline Robiolina 100 g

Rich and refined, robiolina is made from full-fat cow's milk, with a super-soft, smooth texture. The slight tang is somewhat reminiscent of cream cheese, but the taste and texture are far more delicate. Missing are the gum and stabilizers that are used to make our cream cheese firm and shelf-stable. Sinking a knife or spoon into robiolina is.

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Robiola is an Italian soft - ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow's, goat's, and sheep's milk.

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Robiola Bosina is an Italian cheese from the Piedmont region made with "due latte," or two milks. The combination of cow and sheep's milk gives this buttery cheese a creamy, silky texture and mild notes of button mushrooms, sea salt, and fresh cream.

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Robiola cheese is a type of soft cheese that originated in the Piedmont region of Italy. The cheese is made from a mix of cow's milk, sheep's milk, and goat's milk, and it has a creamy texture with a slightly tangy flavor.. Robiola cheese can be eaten on its own or used as an ingredient in dishes such as pizzas, pasta, and salads.