A lovely pasteurized Robiola that comes from Bosia, south of Alba in Northern Italy. This cheese is a blend of cow's and sheep's milk, while more traditional Robiola are unpateurized and use only goat's and sheep's milks. This little cheese is sold in small "pillows", or squares, and is delightful just at room temperature. It has a bloomy whitish rind and an assertive, creamy pate, reminiscent of mushrooms, although the flavors are not overtly complex as the cheese is only aged for about two weeks before being wrapped and sold. This particular Robiola has a higher fat content than brie, so a bright, acidic white wine or a slightly cooled red Beaujolais would be a great pairing.
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