Last night I stopped by the cheese counter at Market Hall’s Pasta shop looking for some Fleur Verte (a/k/a raison d’etre de Rockridge) and they were OUT. Naturally I was devastated. But my kind friend behind the counter suggested that I sample something new that had come in–the new robiola made by La Casera. Phenomenal. And he was proud to report that it had just been featured in the New York Times!
This goat cheese is exactly what I’ve been looking for a soft, creamy, complex goat that is magically both tangy and sweet.
Fleur Verte will always be my true love, and one of the most visually stunning cheeses (pure white goat’s milk coated in tarragon and pink peppercorns from the Loire Valley):
but the robiola from La Casera is nothing to turn up your nose at:
I think the savoy cabbage fastened and rafia tie gives it a distinctly Piedmont-ian feel. The robiola just might become a new constant in ARL. It’ll be perfect for hors d’oevres while I’ll set my FV aside for breakfast and dessert.