Robiola Trelanghe is a lactic curd robiola made from cow's, goat's and sheep's milk. The classic size of about 300 g recalls the tradition of the Piedmontese Langhe, where cheese was made on farmsteads using all available types of milk. Thanks to the harmonious balance between the three milks and a seven-day aging period, this robiola is characterized by a delicate, sweet and velvety flavor.

Robiola Trelanghe is excellent eaten on its own, spread on crostini or fresh bread and can be used as an ingredient in various culinary preparations, such as canapés, salads or pasta dishes.