Robiola Bosina: this one is from Bosina, Italy. This cheese is also called robiola a due latti as it is a cow’s milk and sheep’s milk combination. The type of cheese is called bloomy rind, like e.g. brie and camembert. The milk combination works pretty well—it’s not overwhelmingly sour sheep’s milk flavor. Soft cheese with mild taste. No really strong ammonia smell, but I aired it out for 30 mins before eating, which is kind of the rule for ammonia smelling mold ripened cheeses. The square shape is kind of unique, it’s called a “mini-Taleggio”. There are so many variations of robiola, some have even 3 kinds of milk—sometimes are wrapped in cabbage or walnut leaves for added flavor.

I liked it a lot. Robiola + baguette is great!