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Robiola Tre Latte - 10oz Soft Italian Mixed Milk Cheese


If you'd like a simple, one-cheese cheese course, this is the cheese to choose! Three milks in one - rich, milky flavors and a beautiful cakey texture with a bit of ooze.

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This cheese is made using the milk of cows, sheep and goats. It has a barely discernible, bloomy rind that becomes goopier with age. That said, the texture can still be cakey towards the center when the cheese is young. When fully ripe, it can be soft throughout with a more pronounced flavor. This cheese inherits the best flavor characteristics of each of the milk types - creaminess from the cow's milk, sweetness and richness from the sheep's milk, and a slight tang from the goat's milk.

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Region Piedmont
Country of Origin Italy
Cheese Type Mold-ripened
Type of Milk Mixed Milk
Flavor Profile Mild
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Serving and Caring for your cheese

<h3 style="text-align: center;">Caring for Your Cheese</h3> <p></p> <p><strong>How much cheese should I buy?</strong></p> <p>We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.</p> <p><strong>How should I serve my cheese?</strong></p> <p>You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.</p> <p>Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.</p> <p><strong>Can I eat the rind?</strong></p> <p>Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.</p> <p><strong>What do I do about the mold on my cheese?</strong></p> <p>Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.</p> <p><strong>How do I store my cheese?</strong></p> <p>Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.</p> <p><strong>How do I wrap my cheese?</strong></p> <p>Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).</p> <p>Enjoy!</p>

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  • Amazing!!

    I seriously think this is the best cheese I’ve ever had in my life - my wife bought me some on a whim a few weeks ago and I’ve made her by 5 more since! It’s milder and so much creamier than your typical Camembert but still oh so complex - perfect for dipping crackers and sipping rosé outside

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