This morning, being a Monday morning, I was thinking about how I could make it somewhat enjoyable rather than a reminder of how far one is from the weekend. And the Cheese N' Sweet of the Week was born! Robiola Bosina - a cow and sheep's milk combination from the Piemonte region of Italy (a bit west of Milan) - I felt would be a perfect breakfast cheese. This 4-inch square of smooth ivory paste is scattered with pinholes and encased in a thin, bloomy white rind. The scent is that of fresh milk, with a hint of earth and mushrooms, but being that this piece was rather young (I received this shipment last Thursday), it wasn't all that pungent. It's buttery and slightly salty with a slight tang from the sheep's milk, but all together, rather mild.
Now, normally I won't be pairing a Sweet with the Cheese of the Week, but for some reason I felt the Robiola Bosina would complement the Ines Rosales Olive Oil Tortas, although I was doubtful. These tortas from Spain are made up of flour, extra virgin olive oil, sugar, baking powder, sesame and anise seeds, salt and natural anise essence. Each delicate disc is individually wrapped in light wax paper, keeping them fresh and crisp. They're crunchy and flakey with a sparkling, sugary top, but their sweet saltiness melts in your mouth and you can taste that slight perfume of anise at the end.
Together, the Robiola Bosina and Olive Oil Torta are amazing. It's a sublime breakfast - sweet, salty, creamy, crunchy...it actually tastes like a mocha. I was thoroughly impressed and delighted with my experiment.
However, and this is a pretty big however, if you have Robiola Bosina that has been allowed to ripen for a couple weeks, the combination with the torta is not a favorable one. A ripened Robiola Bosina develops a soft, very pale yellow rind and a stronger mushroom smell. It's much creamier, like softened butter, and yields a nutty, tangy sheep flavor with a bit more salt. At this stage, it's best to pair this cheese with a simple slice of baguette or plain cracker.
Now, normally I won't be pairing a Sweet with the Cheese of the Week, but for some reason I felt the Robiola Bosina would complement the Ines Rosales Olive Oil Tortas, although I was doubtful. These tortas from Spain are made up of flour, extra virgin olive oil, sugar, baking powder, sesame and anise seeds, salt and natural anise essence. Each delicate disc is individually wrapped in light wax paper, keeping them fresh and crisp. They're crunchy and flakey with a sparkling, sugary top, but their sweet saltiness melts in your mouth and you can taste that slight perfume of anise at the end.
However, and this is a pretty big however, if you have Robiola Bosina that has been allowed to ripen for a couple weeks, the combination with the torta is not a favorable one. A ripened Robiola Bosina develops a soft, very pale yellow rind and a stronger mushroom smell. It's much creamier, like softened butter, and yields a nutty, tangy sheep flavor with a bit more salt. At this stage, it's best to pair this cheese with a simple slice of baguette or plain cracker.
¡hello! I´m writing on behalf og Ines Rosales SAU. We have just discovered your post! Many thanks adn we´re at your disposal on Facebook www.facebook.com/tortasinesrosales and on twitter @inesrosalessau
ReplyDeleteThanks
Best regards
Nieves Borrego
Ines Rosales SAU