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.
The production of Robiola has been protected since 1989.