A small format stracchino produced by our Taleggio producer in Lombardy . W e were shocked to learn that this is literally cut (quartered) Taleggio, which happens before the cheese forms a rind. The rind then forms around the cut pieces at Ciresa’s facility in Introbio. The result is a more developed, broken down and creamier version of the 5.5 lb Taleggio.
Robiola Vecchia Valsassina is made thanks to the 30-year experience of its veteran cheesemakers. Using three open vats, they make cheese three times daily. After two to three days of aging the cheese is moved to the Ciresa aging facilty in Introbio to mature.
Once at Introbio, the cheese is cut and moved to an aging room to be hand salted, washed, turned and cared for. During the first phase of aging, the cheese is dry salted, which allows it to mature with a dry, sturdy rind. After the initial ten days, it is washed with a brine solution for the remainder of its maturation.
Formaggi Ciresa is a leading affinatore of Lombardia. Their work comprises the selection, aging, packaging, marketing, and distribution of cheese, particularly the traditional cheese families of Lombardia: Stracchino, Gorgonzola, Latteria & fresh cheese.
Founded in 1927, their multi- generational relationships with cheesemakers allow for incomparable representation of these regional styles, in addition to PDO cheeses throughout Italy.
FORMAT 4/14oz square square
TYPE Washed rind
MILK Pasteurized cow
RENNET Traditional Calf stomach
AFFINATORE Formaggi Ciresa
REGION Lombardia Italy
AGE 2 months
PROFILE Smooth, supple paste, even more than other cheeses in the stracchino family. Slighty funky aroma which rarely translates to its mellow, buttery, beefy paste.