Soft, creamy Robiola where cow's butter meets sheep's quiet richness.
Soft Italian Robiola from De'Magi, a cow and sheep's milk blend with a creamy paste and buttery finish. Made in Tuscany, tied to Piedmont's Langhe.
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La Regina comes from De'Magi, a cow's and sheep's milk Robiola tied to the Langhe Hills in Piedmont. The blend is the whole point here, cow's milk brings the cream and the sheep adds a quiet richness underneath, the kind that you taste on the back end rather than the front.
The paste is soft and spoonable, with a thin bloomy rind that gives it a faint mushroomy edge. Fresh cream and cultured butter sit right at the front of the palate, followed by that gentle sheep's milk pull, and the finish is short and clean, a buttery fade rather than a long lingering note. It's the kind of cheese that ripens from the outside in, so a piece left at room temperature will get a little runnier around the rim while the center stays a touch chalkier.
La Regina sits right in that approachable lane where mild doesn't mean plain. It earns its place on a board for the cream and butter alone, and it's just as happy spooned onto warm bread or folded into a pasta sauce when you want a softer, rounder finish.
Soft and spoonable, a creamy paste that yields immediately under the knife with a buttery pull.
Gentle and approachable, the cow brings the cream and the sheep adds a quiet richness underneath, nothing aggressive.
Short and clean, a buttery fade that wipes the palate rather than lingering.
Fresh cream and cultured butter sit right at the front, the dominant note in a young robiola like this.
A soft browned-butter undertone from the sheep's milk side, more suggestion than statement.
A faint mushroomy whisper from the bloomy rind, very mellow.
No heat or piquancy, this is a cream-forward cheese through and through.
Bloomy rind
Robiola stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Bubbles cut through the cream and lift the buttery finish, while a lighter Piedmontese red like Barbera or Dolcetto echoes the regional origin without overpowering the cheese.
The mild, creamy paste loves a touch of sweetness — honey or jam plays directly into the buttery finish, and a drizzle of truffle honey turns it into a small celebration.
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“De'Magi is an affineur operation — Andrea Magi sources young wheels from trusted Italian producers and finishes them in his own Tuscan cellars with wine soaks, herb and pollen treatments, and extended cave aging.”
Cellar affinage in Castiglion Fiorentino — wine-and-must burial for Briacacio, fennel-pollen drilling for Buhaiolo, and extended cave maturation for the green-label Taleggio and Antani.
Packed cold for overnight delivery.
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