Robiola 3 Milk

August 18, 2008

Robiola Three Latte

Robiola Three Latte

It’s impossible for any feline to ignore this Italian soft-ripened cheese. It melts on the tongue where it gets “stuck” between the sandpaper ridges that help me when bathing. The Lady laughingly claims she has helped me bathe but had problems with my hair sticking to her tongue…right???

Robiola 3 Milk  is simply divine. Its lush silky texture may be a result of its 55+% of fat content which is at least 10% higher than traditional Brie. What’s not to like?

Its bloomy rind makes it look like a small, wrinkled cheesecake. When sliced the inside does resemble a traditional, dense cheesecake. Once at home, it will stay fresh for about a month. When I visited the Italian Quadrant in a previous life, I recall that Rubiolas there are made with raw milk and are aged less than 60 days; but such cheeses are illegal in the US; therefore, this cheese was made from pasteurized milk to meet government regulations.

It gets its name of “3 Milk” because it is a combination of cow, sheep and goat milks.

There are several Robiolas that The Lady sells in her cheese kiosk but she brought this one home for The Man and The Cat to sample. I heard her telling The Man that there is one that is just goat’s milk and another that combines sheep and cow’s milk. How does she know? The labels have pictures of the animal whose milk is used to make the cheese. Pretty clever, huh? Never underestimate the ingenuity of the humankind.

I give this cheese 4 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: Keep it simple. Eat with flat crackers or Italian crusted breads

Wine and Beer Pairings:

Wine: Beaujolais or other light red, Pinot Gris, Pinot Blanc, dry white wine


Fat Content: About 55%

Source: Cow, Sheep and Goat’s milks


One Response to “Robiola 3 Milk”

  1. MunchieBunch Says:

    Sounds good. On crackers with Beaujolais, Yeah!!

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