Cheese - Robiola Bosina

DESCRIPTION This dual milk blend is an all natural, Piedmontese classic!  Made only with all natural ingredients, it has a thin, edible exterior almost reminiscent of parchment paper.  With a gooey interior filled with sweet, earthy notes of mushroom this cheese is friendly even to those who aren't fans of tangy goat's milk.  The blend of the two flavors comes together in a mild yet delicious package.   ORIGIN Italy   MILK TYPE Cow   RAW MILK OR PASTEURIZED? Pasteurized   STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.   PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Humboldt Fog and Fontina Val d'Aosta By Origin - Fontina Val d'Aosta and Sottocenere with Truffles Pairings - some pickled carrots, Alps salami, multi-grain bread and a nice glass of chardonnay.   SUBSTITUTES Rochetta   INGREDIENTS Pasteurized cow milk, pasteurized sheep milk, salt, rennet