Piedmont Cheese: Bra DOP
Piedmont Cheese includes this traditional, unpasteurized, hard cheese which has a round shape. The cheese is named after place where it was originally sold.
There exist two types of Bra. The traditional, hard version that ripens for three to six months. The color darkens and the flavor intensifies. The other type is sold young, at 45 days, when the paste is still soft. This version is made from pasteurized milk. Bra is used as a table cheese, but also for grating and melting.
Piedmont Cheese: Bosina Robiola
The Alta Langa is an agricultural region located in the southern part of Piedmont, Italy. This region is famous for Barolo, Barbaresco and Asti wines and also produces a wide variety of wonderful cheeses. Bosina is a small town in the center of the Alta Langa, where this cheese of the same name is produced by hand from milk of the region’s lush, green pastures.
Bosina (the cheese) is produced by Caseificio dell’Alta Langa from an old recipe using modern equipment. Only 100% natural ingredients are used, without adding preservatives, food dyes, or any artificial additives.
Bosina is typically Piedmontese with a scent of the countryside. One bite of this cheese takes you right back to its homeland. It is straw-colored with a white exterior, offering delicate and harmonious flavors and rich fragrances. It is important to eat this cheese at room temperature to experience its full potential.
Caseificio dell’Alta Langa
Located in Bosia, between Alba and Cortemilla in northern Italy, Caseficio dell’Alta Langa is a medium-scale cheesemaking operation that specializes in the production of cheeses made to traditional Italian recipes, but within a modern facility.
Caseficio dell’Alta Langa works with three milk types (cow, goat, sheep) for their range of cheeses, and they collaborate closely with local farms and producers to ensure high quality milk. Milk for production is thermalized, which allows many of the milk’s original characteristics to shine through.
Robiola della Langhe (sometimes known as Robiola Bosina) is square in shape with a thin rind encasing a rich blend of cow’s and sheep’s milk.
Robiolas are available in various formats, shapes and sizes. However, Robiola della Langhe has a silky paste with smooth, well-balanced flavors and the rind is sturdy enough to protect its interior while it ripens to a deliciously runny consistency.
Robiola was originally produced solely from goat’s milk, with the goats often supplementing their grazing with brambles and wild thyme, thus giving a characteristic to Robiola which many locals believe has been diluted by the introduction of the mixed milk recipe.
When young, the Robiolas from Caseifico dell’Alta Langa are moist, sweet and rich. At an age of about 20 days, the cheese develops a slightly reddish, sticky rind and becomes supple, creamy and slightly tangy, underlining the presence of goat’s milk.