Robiola Tre Latti – Italy
I picked up a wheel of Robiola Tre Latti at the Alex Farm Products Cheese store located in the St. Lawrence Market in Toronto (Ontario, Canada).
This cheese is imported into Canada. It originates from the small town of Arona, in the province of Novara, in the Piedmont area of Northern Italy.
The small wheel of Robiola that I bought was produced by the Luigi Guffanti company. The company’s beginning dates back to 1876. They have an extensive line of cheese and they make several styles of Robiola. The term 3 Latti is Italian for three milks. This cheese is made from an equal mixture of cow’s milk, sheep’s milk and goat’s milk. There is a picture of three animals on the cheese’s label.
This sign was displayed at the Alex Farm Product’s cheese counter.
A Robiola cheese isn’t always made from three milks. It is often made from just cow’s milk, or goat’s milk, or the two combined. This particular Robiola takes the blending to the next level with the addition of sheep’s milk. It is a soft cheese produced in small wheels. In making this cheese the curds are hand ladled and allowed to drain naturally with no pressing. Robiola is a fresh style cheese aged as few as three days but up to three months. It ripens from the outside in. The Robiola Tre Latti cheese was wrapped in paper and had a very thin, almost non-existent rind.
I was surprised to find a “fresh” cheese that was imported from so far away. The importers have a short window of time to get this cheese from the farm in Italy to the cheese counter in Toronto without spoilage.
This Robiola was very pale, with a buttery tinted rind and a very white paste (center).
What does Robila Tre Latti taste like? This is a mild cheese. It is very soft and spreadable. The equal mix of different milks is interesting. You can sense some characteristic of each milk as you taste. It carries a taste reminiscent of fresh milk. I would say the goat milk was the dominant flavour followed by sheep with the cow’s milk along for the ride. To really appreciate this cheese I think you would need to have some taste experience with goat and sheep cheeses.
The sign at the cheese counter suggested that this cheese is earthy, mushroomy with a sour hint. I did not find it earthy or mushroomy. Those are flavors that are usually opposite fresh. The sour hint was definitely there mixed with some saltiness.
The flavor of the three milks blend together well into a delicate, mellow, easy going cheese with a smooth texture. This is a cheese to chillax with. This cheese should appeal to most palettes. It is more prone to calm than excite. This cheese is good for spreading on crackers and it would work well as a dessert cheese.
oh wow, mouth-watering. i want to have one now!
Lucky you! Fresh Robiola cheeses are a rare find due to exactly what you mention – that concept of shelf life. While some soft-ripened cheeses can be aged, I prefer the younger versions that, to me, make the most of the milk. One thing though, Guffanti doesn’t actually produce anything. They are an historic aging house that gather of some of the best artisanal cheeses (and also from a few larger producers) in Italy. Their impressive underground cantina is on Lake Arona and is worth a visit. The robiola is likely from the mixed herders in the Cuneo province of Piedmonte. And I wholeheartedly agree with the dessert reccommendation, robiola with pears and honey… divine.
Great site, I think I’ll definitely have to consult here before a road trip into the SL market.
Sorry, Arona is on Lake Maggiore.