CHEESE NOTES

High-res This is the Reblo, a Piedmontese Robiola-style cheese, made from cow and sheep mixed milk, with a bright orangey-red rind not from B.Linens, but from Annatto rubbed onto the rind (the same natural coloring that gives Cheddars and Red Leicester’s...

This is the Reblo, a Piedmontese Robiola-style cheese, made from cow and sheep mixed milk, with a bright orangey-red rind not from B.Linens, but from Annatto rubbed onto the rind (the same natural coloring that gives Cheddars and Red Leicester’s their vivid hues). The Reblo is distributed by Sant'Alessandra. I actually reviewed the same cheese, albeit from a different distributor — La Casera, and named “Reblo Cremoso” — a year ago, you can see that post here. 

As I said then, The rind is thin and delicate, containing the soft, ripe paste, which is lightly eyed and ivory white. Creamy, velvety and buttery, with a wonderful silky mouthfeel, in both aroma and flavor the Reblo is mild and delicate without being boring, milky, mushroomy and grassy with a subtle lanolin finish from the sheep’s milk. This is at first taste a simple cheese but with a wonderful complexity that comes out as you eat it, bringing to the fore the best qualities of the milk from which it was made. 

Purchased at Formaggio Essex.

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    sounds yummy
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