Hi there viewer(s), reader(s), cheese fanatic(s), and anyone who has come to this site by accident after searching for "Quite Rly" on Google Images. Yes, there are quite a few of you, but all are welcome. I'm afraid I must pass up the usual pleasantries and general rubbish that I'd usually put here as I'm traveling at the moment and, so, am short on time.
Here's the real talk. Today's is a mixed milk cheese, containing cow's and sheep's milk. Robiola Bosina is from Italy and can in some ways be compared to a Brie, but one that is pasteurized and so available in the US. It is also delicious.
Origin: Langhe, Italy
Milk: Cow and Sheep, pasteurized
Rennet: Animal
Caution
If you buy enough of these squat, square shaped-cheeses you could hypothetically build a house out of cheese. Or you could start building the walls, have the cheeses at the bottom age to the point of becoming incredibly runny, burst their rinds, and you'd drown inside your cheese house. Don't say your parents didn't warn you about playing with your food.
Here's the real talk. Today's is a mixed milk cheese, containing cow's and sheep's milk. Robiola Bosina is from Italy and can in some ways be compared to a Brie, but one that is pasteurized and so available in the US. It is also delicious.
Milk: Cow and Sheep, pasteurized
Rennet: Animal
Affinage: Up to a month
Notes: 57% fat content per solid mass. Mm-mm, sounds like delicious. There are a handful of Italian cheeses with the first name of Robiola, they are all relatively different from one another but are also all reliably good, so be bold and eat.
Thoughts: Just like that quarter that fell that behind the couch cushins, the flavor of this cheese is hard to put your finger on. The flavor seems to be constantly in motion, defying the normal descriptions. Briney and tangy with almost a hint of sour in the aftertaste, but much more when complimented by the soft brie-like texture. Hints of fruity and mushroomy appear only to disappear again in the rich creaminess, and on the whole it is a decadent and thoroughly well developed cheese. If you're looking for an outstanding Brie for your next party but don't want to compromise and get a poorly-pasteurized Brie imitation, consider Robiola Bosina. It will not disappoint. Caution
If you buy enough of these squat, square shaped-cheeses you could hypothetically build a house out of cheese. Or you could start building the walls, have the cheeses at the bottom age to the point of becoming incredibly runny, burst their rinds, and you'd drown inside your cheese house. Don't say your parents didn't warn you about playing with your food.
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