Sweet robiola from a single stable near the dairy
Raw Material: Raw goat's milk
Taste: Sweet and light. With maturation it develops a slight proteolysis, thus making the dough softer and creamier
Ageing: At least 10 days
Note: The cheeses from Lavialattea have obtained several awards in some of the most prestigious international competitions, such as the World Cheese Award and the Mondial du Fromage