🧀

Robiola Tre Latti

Bloomy RindMixed MilkItaly, PiedmontNONE

A three-milk robiola from the Langhe made with cow, goat, and sheep milk, developing a thin bloomy rind and luscious interior.

Aging Time

7 days – 21 days

Style: Bloomy Rind
Milk: Mixed
Origin: Italy · Piedmont
Ripening: ≥ 7 days

Tasting Board

Texture

Soft, creamy, runny when ripe

Flavor

Rich, tangy, complex

Nutrition (per 100g)

Calories	kcal
Protein	g
Total Fat	g
Saturated Fat	g
Sodium	mg
Calcium	mg

Tasted it? Add your notes.

Notes are saved to your personal cheese library, next to the recipes you’ve bookmarked.

Your rating

What did you notice?

Free account required

If you like Robiola Tre Latti

Browse all cheeses

🧀Same style and milk

Nettle Meadow Kunik

Bloomy Rind · United States

Triple cream cheese blending goat milk with Jersey cow cream, made at Nettle Meadow Farm in Thurman, New York. Winner of multiple American Cheese Society awards.

🧀Same style

Tuma dla Paja

Bloomy Rind · Italy

A Piedmontese cheese traditionally ripened on straw (paja in Piedmontese dialect), developing a natural bloomy rind from the straw environment.

🧀Also mixed milk

Bitto

Semi Hard · Italy

Italian mountain cheese from Valtellina.

🧀Also mixed milk

Bitto Storico

Hard · Italy

Traditional Bitto aged for many years, extremely rare.

🧀Also mixed milk

Cacioricotta

Semi Hard · Italy

Made with both curd and whey techniques.

🧀Also mixed milk

Caciotta

Semi Soft · Italy

Family of small Italian farmhouse cheeses from various milk types, typically young and mild.

Add to Your Library

Save Robiola Tre Latti to your personal cheese library. Track your tasting notes, bookmark recipes, and build your collection.

Start Your Cheese Making Journey

Join thousands of cheesemakers who use Curd Lab to discover, make, and perfect artisan cheeses.

Get Started FreeFree forever. No credit card required.