Robiola La Tur

Robiola La TurRobiola La Tur is a small, mild, round robiola from the Langhe region in Northern Italy made of cow, sheep, and goat milk. It has a fresh, milky, slightly sour taste. The firm but fluffy center gives way to a soft and creamy texture just below the thin rind. A beautiful delicate little cheese that goes well with an almond and wildflower scented Arneis from the Piedmont, Italy.

and its taste encapsulates the sweet

or even Zinfandel

the curd is cooked

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Artisanal's choice of an Italian provolone cheese is the finest in the world

a crystalline texture

Heublumenkase

briny-flavored cheese with a salty sensation reminiscent of its seaside terroir

offering a sweet flavor combined with black pepper

smooth finish

or a robust blue cheese

and many whites: from Sauvignon Blanc to Gewürztraminer