Margherita Goat's Robiola

A predominantly lactic coagulation cheese, it is released for sale after a few days of drying in a cell. It has no rind, a creamy consistency, and a slightly tart flavor. Its production process is similar to that of robiola, a typical goat's cheese from Northern Italy. The name was borrowed from Queen Margherita of Savoy, due to her Piedmontese origins.

A perfect balance of creaminess and acidity, a pure expression of goat's milk.

Margherita Goat's Robiola red tints

This Margherita Goat's Robiola is a masterpiece of freshness and delicacy, a cheese that captures the essence of high-quality goat's milk. Its distinctive feature lies in its predominantly lactic coagulation, a slow and natural process that gives it an extraordinarily creamy texture and a clean flavor, with a pleasant, light acidity.

Produced by red tintsThis robiola is released for sale after just a few days of drying in a cell. This brief maturation process preserves all the moisture and freshness of the milk, resulting in a rindless, soft, and spreadable cheese.

Its velvety texture and balanced flavor make it a versatile and refined product, perfect for those looking for a goat cheese that is both tasty and gentle on the palate.

The roots of this Robiola di Capra Margherita are deep in tradition

Although goat's milk is the main ingredient, this cheese's production draws direct inspiration from Northern Italy's dairy tradition, particularly that of the classic Piedmontese robiola. It's precisely this territorial connection that gives it its evocative name.

The name "Margherita" is a tribute to Queen Margherita of Savoy, a symbol of Piedmontese and Italian identity. This choice emphasizes the elegance and nobility of a cheese that, in its simplicity, embodies a regal flavor, the fruit of artisanal skill and respect for the raw materials.

Choosing Robiola di Capra Margherita means taking care of yourself

Goat's milk is known for being more digestible than cow's milk, thanks to the different structure of its proteins and fat globules. This makes Robiola Margherita an excellent choice for those who care about their well-being without sacrificing taste.

Being a fresh cheese, released after just a few days, it retains many of the milk's nutritional properties. It's a lively, artisanal, and light product, ideal for enriching your diet with flavor and authenticity.

How to Best Use: Margherita Goat's Robiola

1. GOURMET AND REFINED APERITIF: Its creaminess and acidic note make it the undisputed star of the appetizer. Serve it in a bowl accompanied by Organic Taralli – Traditional for a contrast of textures. Complete the dish with some Organic Sweet Green Olives 400g and uncork a glass of Organic Sparkling White Wine Verdiso IGT 750ml to enhance its freshness.
2. CREAMY AND QUICK FIRST COURSE Use it as a condiment for an exceptional first course. Melt it over very low heat with a drizzle of oil and a ladle of cooking water to cream a Pasta Fusilloro Gold Drawing 500gThe result will be a delicate and enveloping dish, ready in just a few minutes.
3. STAR OF THE CHEESE BOARD: Margherita Goat's Robiola is a must-have on any cheese board. Its tartness makes it the perfect pairing with dessert. Pair it with a Organic Quince Jam 220g or a thread of Organic Wildflower Honey 500g for an unforgettable taste experience.

The Producer: red dyes

The company red tints It's a bastion of craftsmanship and respect for animals. Their philosophy is based on a short and transparent supply chain, where the quality of the milk is the starting point for cheeses that express the territory and the passion of those who produce them.

Nutritional values ​​100g

Energy value 189kcal/789kj

fat 15,1g

of which saturates 9,5g

1,5g carbohydrates

of which sugars 1,5g

protein 11,8g

salt 9,57g

calcium 170mg

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