| Langherino |
 Langherino is a version of Robiola cheese made in smaller wheels. It is a simple little cheese transformed into something far more than the sum of its parts thanks to the old artisan cheesemaking knowledge of its producers. Tomino Langherino is an Italian cheese produced in the Langhe, the agricultural heart of Piemonte, whose picturesque hills and meadows are covered by huge vineyards of famed grapes like Barolo and Barbaresco, hazelnut groves and fruit trees. Above all, Piemonte is homeland of some of the most traditional dairies of the region. There, some of the finest Italian cheeses are produced. Among them is the Robiola in its several forms. Tomino can be made from any mix of milk. The one we suggest is called Langherino and is a mixed milk cheese, made from a blend of cow's and sheep's milk. The fresh disks are covered by a thin bloomy rind which hides a soft, silken interior with a mild flavor and a creamy texture. Langherino is a sweet cheese, tasty as is; yet, it is often served combined with different ingredients, for instance ham or speck, radicchio or nuts, and warmed in a pan or under the broiler so that the flavors open up and blossom, while the cheese inside becomes molten and creamy. Organoleptic properties Aspect and consistency: soft, occasionally melting, ivory paste with blooming rind Taste: sweet and buttery with slight traces of yeast from the rind. Serving suggestions Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Fresh fruit. Walnut or raisin bread. Price: 4.49 |