Fresh CheesesFresh cheeses of Chiuro Dairy are famous and appreciated both in Italy and abroad. They include some of the most important cheeses of the dairy tradition of Italy and Valtellina: Robiola, Crescenza, Ricotta and Scimudin. They are called “fresh” because they are not subject to an aging process. The texture of fresh cheeses is soft, sometimes creamy and their taste is reminiscent of fresh milk and mountain herbs.
Creamy and delicate
Chiuro Dairy Robiola is produced only with the best milk. Creamy texture and a fresh, delicate and slightly acidic taste. On the palate it is reminiscent of the yogurtís freshness and releases aromas of green grass and hazelnut. It is a soft, easy to spread cheese, and therefore it is used in many recipes: from simple canapËs to serve as appetizers, to more elaborate first and second courses. It can also be mixed with herbs and spices to prepare sauces to accompany meat and vegetables.
cream, live lactic cultures, pasteurised milk, salt
parallelepiped, portioned in trays
da + 0 °C a + 4 °C
1.277 kJ/309 kcal
30,0 g (saturated 22,0 g)
2,3 g (sugars 2,3 g)