SHEEP ROBIOLA

Pure sheep’s milk, a fusion of flavours, fragrances and passions. It is Roberto’s passion for the Lacaune breed of sheep that has driven him, and still drives him today, to always create new products, maintaining quality, tradition, and the authenticity and genuine nature of what he produces.

This cheese has a lactic type curd as well as a very white rind that accentuates a natural mould that develops with the passing of the days.

The cheese is soft, elastic and has a unique and intense flavour.

Only the lactic ferment, rennet and salt are added to the pasteurised milk, all of which is put into the cheese strainer to rest until it is transformed into a sublime cheese delicacy.

Robiola di pecora By Bagnod, presented in special, carefully designed packaging, can be eaten from aperitif to dessert; it is also fabulous to enhance a good BAGNOD CARNAROLI RICE! The product is in a standard size between 400 and 500g.

Pure sheep’s milk, a fusion of flavours, fragrances and passions. It is Roberto’s passion for the Lacaune breed of sheep that has driven him, and still drives him today, to always create new products, maintaining quality, tradition, and the authenticity and genuine nature of what he produces. This cheese has a lactic type curd as well as a very white rind that accentuates a natural mould that develops with the passing of the days. The cheese is soft, elastic and has a unique and intense flavour. Only the lactic ferment, rennet and salt are added to the pasteurised milk, all of which is put into the cheese strainer to rest until it is transformed into a sublime cheese delicacy. Robiola di pecora By Bagnod, presented in special, carefully designed packaging, can be eaten from aperitif to dessert; it is also fabulous to enhance a good BAGNOD CARNAROLI RICE! The product is in a standard size between 400 and 500g.

9.5019.00

SHEEP ROBIOLA

Pure sheep’s milk, a fusion of flavours, fragrances and passions. It is Roberto’s passion for the Lacaune breed of sheep that has driven him, and still drives him today, to always create new products, maintaining quality, tradition, and the authenticity and genuine nature of what he produces. This cheese has a lactic type curd as well as a very white rind that accentuates a natural mould that develops with the passing of the days. The cheese is soft, elastic and has a unique and intense flavour. Only the lactic ferment, rennet and salt are added to the pasteurised milk, all of which is put into the cheese strainer to rest until it is transformed into a sublime cheese delicacy. Robiola di pecora By Bagnod, presented in special, carefully designed packaging, can be eaten from aperitif to dessert; it is also fabulous to enhance a good BAGNOD CARNAROLI RICE! The product is in a standard size between 400 and 500g.

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Pure sheep’s milk, a fusion of flavours, fragrances and passions. It is Roberto’s passion for the Lacaune breed of sheep that has driven him, and still drives him today, to always create new products, maintaining quality, tradition, and the authenticity and genuine nature of what he produces.

This cheese has a lactic type curd as well as a very white rind that accentuates a natural mould that develops with the passing of the days.

The cheese is soft, elastic and has a unique and intense flavour.

Only the lactic ferment, rennet and salt are added to the pasteurised milk, all of which is put into the cheese strainer to rest until it is transformed into a sublime cheese delicacy.

Robiola di pecora By Bagnod, presented in special, carefully designed packaging, can be eaten from aperitif to dessert; it is also fabulous to enhance a good BAGNOD CARNAROLI RICE! The product is in a standard size between 400 and 500g.

9.5019.00

Pure sheep’s milk, a fusion of flavours, fragrances and passions. It is Roberto’s passion for the Lacaune breed of sheep that has driven him, and still drives him today, to always create new products, maintaining quality, tradition, and the authenticity and genuine nature of what he produces. This cheese has a lactic type curd as well as a very white rind that accentuates a natural mould that develops with the passing of the days. The cheese is soft, elastic and has a unique and intense flavour. Only the lactic ferment, rennet and salt are added to the pasteurised milk, all of which is put into the cheese strainer to rest until it is transformed into a sublime cheese delicacy. Robiola di pecora By Bagnod, presented in special, carefully designed packaging, can be eaten from aperitif to dessert; it is also fabulous to enhance a good BAGNOD CARNAROLI RICE! The product is in a standard size between 400 and 500g.

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Pure sheep’s milk, a fusion of flavours, fragrances and passions. It is Roberto’s passion for the Lacaune breed of sheep that has driven him, and still drives him today, to always create new products, maintaining quality, tradition, and the authenticity and genuine nature of what he produces. This cheese has a lactic type curd as well as a very white rind that accentuates a natural mould that develops with the passing of the days. The cheese is soft, elastic and has a unique and intense flavour. Only the lactic ferment, rennet and salt are added to the pasteurised milk, all of which is put into the cheese strainer to rest until it is transformed into a sublime cheese delicacy. Robiola di pecora By Bagnod, presented in special, carefully designed packaging, can be eaten from aperitif to dessert; it is also fabulous to enhance a good BAGNOD CARNAROLI RICE! The product is in a standard size between 400 and 500g.
Pure sheep’s milk, a fusion of flavours, fragrances and passions. It is Roberto’s passion for the Lacaune breed of sheep that has driven him, and still drives him today, to always create new products, maintaining quality, tradition, and the authenticity and genuine nature of what he produces. This cheese has a lactic type curd as well as a very white rind that accentuates a natural mould that develops with the passing of the days. The cheese is soft, elastic and has a unique and intense flavour. Only the lactic ferment, rennet and salt are added to the pasteurised milk, all of which is put into the cheese strainer to rest until it is transformed into a sublime cheese delicacy. Robiola di pecora By Bagnod, presented in special, carefully designed packaging, can be eaten from aperitif to dessert; it is also fabulous to enhance a good BAGNOD CARNAROLI RICE! The product is in a standard size between 400 and 500g.

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