Robiola Vecchia Valsassina Is Cultures, Rennet Produced by Our Taleggio Made Thanks to the 30-Year Producer in Lombardy

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Robiola Vecchia Valsassina Is Cultures, Rennet Produced by Our Taleggio Made Thanks to the 30-Year Producer in Lombardy

TYPE Washed rind MILK Pasteurized cow RENNET Traditional calf stomach AGE 2 months ELEVATION 822 meters AFFINEUR FORMAT Robiola Vecchia 4/14oz squre Fromaggi Ciresa REGION ITEM # Lombardia 163 Valsassina Italy INGREDIENTS Pasteurized cow milk, salt, A small format stracchino Robiola Vecchia Valsassina is cultures, rennet produced by our Taleggio made thanks to the 30-year producer in Lombardy. We experience of its veteran AVAILABILITY were shocked to learn that this cheesemakers. Using three open Special order is literally cut (quartered) vats, they make cheese three Year-round Taleggio, which happens before times daily. After two to three the cheese forms a rind. The days of aging the cheese is PROFILE rind then forms around the cut moved to the Ciresa aging facilty Smooth, supple paste, even pieces at Ciresa’s facility in in Introbio to mature. more than other cheeses in the Introbio. The result is a more stracchino family. Slighty funky developed, broken down and Once at Introbio, the cheese is aroma which rarely translates to creamier version of the 5.5 lb cut and moved to an aging room its mellow, buttery, beefy paste. Taleggio. 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 multi- generational relationships with cheesemakers allow for incomparable representation of these regional styles, in addition to PDO cheeses throughout Italy. .

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