I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to “Murray’s” for the cheese image and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Robiola Bosina is an Italian cheese from the Piedmont region made with “due latte,” or two milks. The combination of cow and sheep’s milk gives this buttery cheese a creamy, silky texture and mild notes of button mushrooms, sea salt, and fresh cream. Ideal as a substitute for similar cheeses like Brie, Robiola Bosina is best enjoyed with a glass of Prosecco and a dollop of Sidehill Farm Raspberry Jam or a drizzle of Mieli Thun Millefiori Wildflower Honey.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
alcMD on
I’m so surprised that you’ve made it through over a thousand cheese and only just now mentioned this lovely one. I often credit Robiola Bosina as being my favorite cheese. I usually buy a full brick around New Year’s Eve and it’s still good by my birthday a couple weeks later! It’s a fantastic cheese and I urge y’all to give it a shot.
beardo_dad on
I’ve never heard of it but it looks really good
freneticboarder on
I effing love this cheese. Super buttery and spreadable, even when cold. Soft rind with a mild flavor, and not too funky… Pairs well with pāte.
theblackwomenace on
It is pretty great on a smoked turkey sandwhich.
hugemessanon on
i want to eat that so badly
enginbeeringSB on
Looks delicious.
squirrelblender on
Wrap it in speck. Bake at 500 degrees for 3 min. Eat with fork. Wash down with collio jesera Pinot Grigio. Yum.
8 Comments
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to “Murray’s” for the cheese image and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Robiola Bosina is an Italian cheese from the Piedmont region made with “due latte,” or two milks. The combination of cow and sheep’s milk gives this buttery cheese a creamy, silky texture and mild notes of button mushrooms, sea salt, and fresh cream. Ideal as a substitute for similar cheeses like Brie, Robiola Bosina is best enjoyed with a glass of Prosecco and a dollop of Sidehill Farm Raspberry Jam or a drizzle of Mieli Thun Millefiori Wildflower Honey.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
I’m so surprised that you’ve made it through over a thousand cheese and only just now mentioned this lovely one. I often credit Robiola Bosina as being my favorite cheese. I usually buy a full brick around New Year’s Eve and it’s still good by my birthday a couple weeks later! It’s a fantastic cheese and I urge y’all to give it a shot.
I’ve never heard of it but it looks really good
I effing love this cheese. Super buttery and spreadable, even when cold. Soft rind with a mild flavor, and not too funky… Pairs well with pāte.
It is pretty great on a smoked turkey sandwhich.
i want to eat that so badly
Looks delicious.
Wrap it in speck. Bake at 500 degrees for 3 min. Eat with fork. Wash down with collio jesera Pinot Grigio. Yum.