Aged in Savoy cabbage, this Lombardy robiola ripens creamy with herbaceous notes.
Soft-ripened Lombardy robiola of goat and cow's milk, wrapped in Savoy cabbage leaves. Yogurty tang, buttery cream, fresh vegetal finish.
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A soft-ripened robiola from Lombardy in northern Italy, made from a blend of goat's and cow's milk and wrapped in Savoy cabbage leaves for its short aging. Incavolata literally means "in cabbage," and the leaves aren't decoration, they age with the cheese and hand off a fresh vegetal, herbaceous note that runs from the rind right into the paste.
Unwrap the leaf and the cheese ripens from the outside in, with a soft cream line forming just under the wrap and a slightly chalky, lactic core that softens toward spoonable as it warms. The flavor is a gentle yogurty tang from the goat's milk on the front of the tongue, buttery cow's-milk cream through the middle, and that clean garden-cabbage pull on the finish. Not stinky, just green and alive.
Right in the sweet spot when the paste is just starting to give under the leaf. One of those cheeses where the wrapper is doing real work.
Soft and yielding under the knife, with a delicate cream line forming just beneath the cabbage leaf and a slightly chalky, moist core that turns spoonable as it warms.
A gentle goaty lactic tang up front, cow's-milk richness through the middle, and a vegetal, herbaceous pull from the cabbage leaf on the back end. Approachable, not stinky.
A medium finish that lingers with buttery cream and a fresh green, cabbage-leaf note that carries for about fifteen to twenty seconds.
Bright, yogurt-like tang from the goat's milk sits on the front of the tongue, softened by the buttery cow's-milk cream underneath.
A quiet browned-butter note runs through the paste, more suggestion than statement at this young age.
A clean vegetal, leafy earthiness comes from the Savoy cabbage wrap, closer to fresh garden than forest floor.
No heat, no bite. A calm, mellow cheese from start to finish.
Natural rind
The Savoy cabbage leaves aren't just packaging, they age with the cheese and give the rind a fresh vegetal, herbaceous character. Edible if you like the greener notes; most people fold them back and eat the paste.
Robiola Capra Incavolata stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Bright, high-acid whites and dry sparkling wines cut the buttery cream and echo the vegetal cabbage-leaf notes without overpowering the delicate goaty tang.
A drizzle of light honey lifts the lactic tang; fresh pears and figs echo the delicate, garden-fresh character the cabbage leaf brings to the rind.
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