Robiola di Capra, hailing from the Piedmont region of Italy. Fresh, succulent, alive, bright, tangy, and floral. When aged just enough, it has a highly sensual appeal because the outer surface is slightly molten and giving way while the inside is dense even a bit chalky-- does wonders in the mouth. I am not sure why the cheese I picked up wasn't wrapped in a cabbage leaf-- my online research tells me that it should have been. No matter-- I don't feel swindled because I was fully satisfied with the visual and olfactory experience. This is a cheese that demands to be eaten--- between two fingers, with fruit, pastries, eggs, chocolate, and even warmed and chunked into a parsley and endive salad with almonds. It's worth getting more than one for parties of 3 or more-- black eyes otherwise.
As the Robiola di Capra was disappearing, it stood atop a pile of infant clothing while the kitchen was being readied for making dinner. Then it struck-- I often think of 'has this combination ever...' and a picture got snapped. Identifying the unique reminds me of the potential of discovery and also of connection- because possibly, there is someone out there who has done the same thing. Has anyone else in the entire world also put a Robiola on top of infant clothes? Friend, are you out there?
|Robiola di Capra|
|Robiola di Capra sitting atop infant clothing|