Robiola di San Sicario

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Bermond’s Robiola di San Sicario is a typical goat robiola cheese. It is produced from March to October using milk from a single milking. A very fresh cheese, with very moist paste that must be consumed quickly to enjoy the best of the intense taste and aromas it unleashes.

COMPANY: Azienda Agricola Bermond Daniele

CHEESE CHARACTERISTICS

Milk Category

goat

Ageing

fresh

Coagulation

lactic

Consistency of paste

soft

Characteristics of milk

whole

Milk technology

raw

Diary technology of paste

raw

NUTRITIONAL DATA

AVERAGE NUTRITIONAL VALUES FOR 100 g

Energia

246 kcal
1017 kJ

Fat

21 g

di cui acidi grassi saturi

15 g

Carbohydrates

0 g

di cui zuccheri

0 g

Protheins

14 g

Sale

0,15 g

DESCRIPTIVE SHEET

Designation

ROBIOLA DI SAN SICARIO

Visual and tactile examination

Shape

Round

Rind

Absent

Colour e sottocrosta

White

Eyes

Absent

Erborinatura

Absent

Structure ed elementi di discontinuita

Soft,spreadable

Sensory examination

Smell

Whey, fresh milk,cream

Flavours

Tangy

Aromas

Yogurt, milk, butter

Trigeminal sensations

Absent

Structure

Very soft, soluble

Nose-palate length

Intense and lingering

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