A creamy, rich cow’s milk robiola from Italy, tried with a baguette, tomatoes and chardonnay.
Tag: bloomy rind
Tomino Boscaiolo
Tomino Boscaiolo is a soft Italian cow’s milk cheese made for melting. Here’s how it went in a skillet, with a Merlot that didn’t help.
Castelbelbo
Castelbelbo is a bloomy-rind cheese made from cow’s, sheep’s and goat’s milk, with a thicker consistency than Brie.
Bonrus
Bonrus is a small, mixed-milk, bloomy-rind cheese made from pasteurized cow’s and sheep’s milk, aged 21 days.
Cravanzina
Cravanzina is a small, bloomy-rind cheese from Piedmont, Italy, made from pasteurized cow’s and sheep’s milk.
La Tur
La Tur is a soft, bloomy-rind cheese from Piedmont, Italy, made from a mix of cow’s, sheep’s and goat’s milk.
Robiola Bosina
Robiola Bosina, also called Robiola della Langhe, is a soft, square, bloomy-rind cheese from Piedmont, made from cow’s and sheep’s milk.
Bucheron Goat Cheese
Bûcheron is a French goat’s milk cheese made as a log with a white bloomy rind. It is chalky in the middle and creamy near the rind.