File this under: “Not your Mamma’s Robiola”

RobiolaIt’s very possible that this Almatea Robiola, made from some very cute goats in the Langhe, is my most favorite cheese.  Ever.

Raw milk, completely soft and fresh, still dripping milk from its wrapper.  At once mild and sweet, but with that perfect tang of goat-iness.  I swoon for this texture- cold, very smooth, and perfectly salty.  The cheese smells like a green pasture- fresh and clean, wild fennel, sweet grass, green hay, dried alfalfa.  The best farm smells. Elisa Scavino introduced this to me.  Her father Enrico swears a piece or two at night aids digestion (especially with a glass of nebbiolo- or better yet, a gin & tonic!)

FormaggioI doubt I can find this cheese in the US, although if anyone can get it for me, I bet it’s Samantha Dugan of The Wine Country. Samantha, you know I am going to ask for your help here!  Almatea has 65 goats and tiny little family cheesery on their organic farm.  I think it would be a national public service to bring this stuff to the US!  Come to think of it, maybe we can arrange a cultural exchange.  Some of this cheese, for a few bottles of artisan American gin?  Enrico loves those gin & tonics!

Lino ScavinoPoor Lino wants a piece, too!  Everybody loves Robiola.