{"id":11220229518,"title":"Luigi Guffanti Robiola Tre Latti","handle":"luigi-guffanti-robiolo-tre-latti","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe tradition of mixing the milk of the three animals (cow, sheep, goat) is well diffused throughout Piedmont and is used to produce a ‘Robiola’ with a more delicate flavour than that of pure goat cheese.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect and texture:\u003c\/th\u003e\n\u003cth\u003esoft, white paste with a blooming greyish-yellow rind\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003ewith faint traces of sheep and goat’s milk, slightly acidic\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003eFruity white wines, lagers. Marmalade, marrow and ginger conserve. Fresh fruit, walnut or raisin bread\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003efull fat, cow, goat and sheep’s milk\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisanal\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003euncooked, not pressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003edry\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003eat least twenty days\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003eall over the year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e40% F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e200-300 gr\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003e5-7 cm diameter, h. 6-7 cm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003esmall herder-dairies in the Cuneo area\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1\u003e\u003c\/h1\u003e\n\u003ch1\u003eOVEN BAKED ROBIOLA THREE MILK CHEESE WITH VEAL JUICE SCENT OF HONEY AND THYME\u003c\/h1\u003e\n\u003cdiv class=\"intro\"\u003eOven Baked Robiola Three Milk Cheese with Veal Juice Scent of Honey and Thyme\u003c\/div\u003e\n\u003cdiv class=\"details\"\u003e\n\u003cdiv class=\"authordate\"\u003e\u003cspan class=\"author\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"clearfix\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"filters\"\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-2 col-sm-3 col-xs-4\"\u003e\n\u003cb\u003eCuisine\u003c\/b\u003e\u003cbr\u003eItalian\u003c\/div\u003e\n\u003cdiv class=\"col-md-2 col-sm-3 col-xs-4\"\u003e\n\u003cb\u003eType of Meal\u003c\/b\u003e\u003cbr\u003eMains\u003c\/div\u003e\n\u003cdiv class=\"col-md-2 col-sm-3 col-xs-4\"\u003e\n\u003cb\u003eVegetarian-friendly\u003c\/b\u003e\u003cbr\u003eNo\u003c\/div\u003e\n\u003cdiv class=\"col-md-2 col-sm-3 col-xs-4\"\u003e\n\u003cb\u003eLevel of Difficulty\u003c\/b\u003e\u003cbr\u003eEasy\u003c\/div\u003e\n\u003cdiv class=\"col-md-2 col-sm-3 col-xs-4\"\u003e\n\u003cb\u003eSpeed\u003c\/b\u003e\u003cbr\u003eQuick\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cimg alt=\"\" class=\"right\" height=\"340\" src=\"https:\/\/epicureasia.com\/img\/recipes\/Oven-baked-robiola-three-milk-cheese-with-veal-juice-scent-of-honey-and-thyme.jpg\" width=\"230\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRobiola Tre Latti al Miele e Timo\u003c\/b\u003e\u003cbr\u003eOven Baked Robiola Three Milk Cheese with Veal Juice Scent of Honey \u0026amp; Thyme\u003cbr\u003e\u003ci\u003eRecommended wine:\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003ePaolo Scavino, Barolo, 2007\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eServes\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e4 \u003cbr\u003e\u003cb\u003ePrep time\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e5 minutes\u003cbr\u003e\u003cb\u003eCook time\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e3 minutes\u003cb\u003e\u003c\/b\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e1round Robiola cheese (approximately 300g)\u003cbr\u003e4 tbsp runny honey\u003cbr\u003e1 stalk fresh thyme\u003cbr\u003e1-2 tbsp veal stock\u003cbr\u003e1 loaf fruit bread, thinly sliced and toasted\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat oven to 180°C. Slice the Robiola cheese into quarters or triangular wedges and bake for 3 minutes till slightly soft.\u003c\/li\u003e\n\u003cli\u003eBring honey to a boil and add the thyme to infuse. Just before removing from heat, stir in the veal stock. Drizzle over baked robiola and serve with toasted fruit bread on the side.\u003c\/li\u003e\n\u003c\/ul\u003e","published_at":"2015-10-02T16:12:00+05:30","created_at":"2017-07-29T18:46:32+05:30","vendor":"Luigi Guffanti","type":"Cheese","tags":["Cheese"],"price":1600,"price_min":1600,"price_max":1600,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":44322666318,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Luigi Guffanti Robiola Tre Latti","public_title":null,"options":["Default Title"],"price":1600,"weight":250,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-132.jpg?v=1501334252"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-132.jpg?v=1501334252","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe tradition of mixing the milk of the three animals (cow, sheep, goat) is well diffused throughout Piedmont and is used to produce a ‘Robiola’ with a more delicate flavour than that of pure goat cheese.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect and texture:\u003c\/th\u003e\n\u003cth\u003esoft, white paste with a blooming greyish-yellow rind\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003ewith faint traces of sheep and goat’s milk, slightly acidic\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003eFruity white wines, lagers. Marmalade, marrow and ginger conserve. Fresh fruit, walnut or raisin bread\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003efull fat, cow, goat and sheep’s milk\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisanal\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003euncooked, not pressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003edry\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003eat least twenty days\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003eall over the year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e40% F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e200-300 gr\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003e5-7 cm diameter, h. 6-7 cm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003esmall herder-dairies in the Cuneo area\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1\u003e\u003c\/h1\u003e\n\u003ch1\u003eOVEN BAKED ROBIOLA THREE MILK CHEESE WITH VEAL JUICE SCENT OF HONEY AND THYME\u003c\/h1\u003e\n\u003cdiv class=\"intro\"\u003eOven Baked Robiola Three Milk Cheese with Veal Juice Scent of Honey and Thyme\u003c\/div\u003e\n\u003cdiv class=\"details\"\u003e\n\u003cdiv class=\"authordate\"\u003e\u003cspan class=\"author\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"clearfix\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"filters\"\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-2 col-sm-3 col-xs-4\"\u003e\n\u003cb\u003eCuisine\u003c\/b\u003e\u003cbr\u003eItalian\u003c\/div\u003e\n\u003cdiv class=\"col-md-2 col-sm-3 col-xs-4\"\u003e\n\u003cb\u003eType of Meal\u003c\/b\u003e\u003cbr\u003eMains\u003c\/div\u003e\n\u003cdiv class=\"col-md-2 col-sm-3 col-xs-4\"\u003e\n\u003cb\u003eVegetarian-friendly\u003c\/b\u003e\u003cbr\u003eNo\u003c\/div\u003e\n\u003cdiv class=\"col-md-2 col-sm-3 col-xs-4\"\u003e\n\u003cb\u003eLevel of Difficulty\u003c\/b\u003e\u003cbr\u003eEasy\u003c\/div\u003e\n\u003cdiv class=\"col-md-2 col-sm-3 col-xs-4\"\u003e\n\u003cb\u003eSpeed\u003c\/b\u003e\u003cbr\u003eQuick\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cimg alt=\"\" class=\"right\" height=\"340\" src=\"https:\/\/epicureasia.com\/img\/recipes\/Oven-baked-robiola-three-milk-cheese-with-veal-juice-scent-of-honey-and-thyme.jpg\" width=\"230\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRobiola Tre Latti al Miele e Timo\u003c\/b\u003e\u003cbr\u003eOven Baked Robiola Three Milk Cheese with Veal Juice Scent of Honey \u0026amp; Thyme\u003cbr\u003e\u003ci\u003eRecommended wine:\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003ePaolo Scavino, Barolo, 2007\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eServes\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e4 \u003cbr\u003e\u003cb\u003ePrep time\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e5 minutes\u003cbr\u003e\u003cb\u003eCook time\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e3 minutes\u003cb\u003e\u003c\/b\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e1round Robiola cheese (approximately 300g)\u003cbr\u003e4 tbsp runny honey\u003cbr\u003e1 stalk fresh thyme\u003cbr\u003e1-2 tbsp veal stock\u003cbr\u003e1 loaf fruit bread, thinly sliced and toasted\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat oven to 180°C. Slice the Robiola cheese into quarters or triangular wedges and bake for 3 minutes till slightly soft.\u003c\/li\u003e\n\u003cli\u003eBring honey to a boil and add the thyme to infuse. Just before removing from heat, stir in the veal stock. Drizzle over baked robiola and serve with toasted fruit bread on the side.\u003c\/li\u003e\n\u003c\/ul\u003e"}

Luigi Guffanti Robiola Tre Latti

Product Description
QAR 16
Maximum quantity available reached.

Price by KG

The tradition of mixing the milk of the three animals (cow, sheep, goat) is well diffused throughout Piedmont and is used to produce a ‘Robiola’ with a more delicate flavour than that of pure goat cheese.

Organoleptic characteristics
Aspect and texture: soft, white paste with a blooming greyish-yellow rind
Taste: with faint traces of sheep and goat’s milk, slightly acidic
Serving suggestions: Fruity white wines, lagers. Marmalade, marrow and ginger conserve. Fresh fruit, walnut or raisin bread
Technical characteristics
Milk: full fat, cow, goat and sheep’s milk
Production method: artisanal
Paste: uncooked, not pressed
Salting: dry
Ripening: at least twenty days
Production period: all over the year
Fats: 40% F-Dm
Weight: 200-300 gr
Size: 5-7 cm diameter, h. 6-7 cm
Producers: small herder-dairies in the Cuneo area

 

OVEN BAKED ROBIOLA THREE MILK CHEESE WITH VEAL JUICE SCENT OF HONEY AND THYME

Oven Baked Robiola Three Milk Cheese with Veal Juice Scent of Honey and Thyme
Cuisine
Italian
Type of Meal
Mains
Vegetarian-friendly
No
Level of Difficulty
Easy
Speed
Quick

Robiola Tre Latti al Miele e Timo
Oven Baked Robiola Three Milk Cheese with Veal Juice Scent of Honey & Thyme
Recommended wine: Paolo Scavino, Barolo, 2007

Serves 
Prep time 5 minutes
Cook time 3 minutes

1round Robiola cheese (approximately 300g)
4 tbsp runny honey
1 stalk fresh thyme
1-2 tbsp veal stock
1 loaf fruit bread, thinly sliced and toasted

  • Preheat oven to 180°C. Slice the Robiola cheese into quarters or triangular wedges and bake for 3 minutes till slightly soft.
  • Bring honey to a boil and add the thyme to infuse. Just before removing from heat, stir in the veal stock. Drizzle over baked robiola and serve with toasted fruit bread on the side.

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