Before and After Raw Robiola
Ever wonder what it would be like to try a pasteurized cheese and its raw counterpart side-by-side? Well, that's exactly what Madame Fromage did during a recent trip to Italy, where she scored a square of raw Robiola. Find out what she thought by clicking the link below.
Now, I realize that I am comparing apples and orangutans here: my raw Italian Robiola was made from three milks, not two, and it was selected by a cheesemonger at a premier aging cave an hour north of Milan. So, it was perfect. It was the Ferrari of Robiolas.
But how does one go back to driving a Camry after one has enjoyed a much wilder ride?
One doesn’t go back. No, she doesn’t.
Photo by Madame Fromage