Robiola La Maremmana

This absolute treasure of a cheese is handmade in the rolling hills of Tuscany from pasteurized buffalo milk. A barely-there rind holds a crumbly, chalky interior that becomes softer and more unctuous as it ages. The taste is slightly sweet and very lactic, with a good amount of acidity to balance it out. This Robiola truly shines with its moderately lingering aftertaste - notes of brewer's yeast, chestnut honey, and mild mushrooms that become more intense as it continues its ripening journey. Not to be missed!