{"id":21863,"date":"2014-12-31T00:00:00","date_gmt":"2014-12-31T00:00:00","guid":{"rendered":"https:\/\/www.azureazure.com\/sin-categorizar\/robiola-di-roccaverano-d-o-p-piemonte"},"modified":"2019-11-12T08:48:32","modified_gmt":"2019-11-12T13:48:32","slug":"robiola-di-roccaverano-fabio-morisi","status":"publish","type":"post","link":"https:\/\/www.azureazure.com\/es\/gastronomia\/comida-bebida\/robiola-di-roccaverano-fabio-morisi\/","title":{"rendered":"Robiola Di Roccaverano D.O.P. (Piemonte)"},"content":{"rendered":"<div id=\"Body_MasterContent_element_2608_BodyFieldHolder\">\n<article>\n<p><span style=\"color: rgb(102, 102, 102); line-height: 22px; font-family: georgia; font-size: 15px;\"><\/p>\n<p>Robiola di Roccaverano es un queso italiano con una larga tradici\u00f3n hist\u00f3rica. Posee denominaci\u00f3n de origen protegida por la Uni\u00f3n Europea y <em>denominazione di origine<\/em> italiana. Est\u00e1 producido exclusivamente con leche de cabra trabajada en crudo.<\/p>\n<p><img decoding=\"async\" class=\"img-responsive\" title=\"Robiola di Roccaverano D.O.P. (Piemonte)\" alt=\"Robiola di Roccaverano\" src=\"\/files\/Images\/Bulletins\/Gastronomy\/recipe_robiola_roccaverano\/Recipe-Robiola-Roccaverano-01.jpg\"><\/p>\n<p><span style=\"font-family: Arial;\"><strong><span style=\"color: rgb(0, 0, 0);\">Ingredientes:<\/span><\/strong> leche cruda de cabra, sal, cuajo. <br \/>\n<strong><span style=\"color: rgb(0, 0, 0);\">Forma:<\/span><\/strong> cil\u00edndrica con caras planas.<br \/>\n<strong><span style=\"color: rgb(0, 0, 0);\">Materia prima utilizada:<\/span><\/strong> leche cruda de cabra.<br \/>\n<strong><span style=\"color: rgb(0, 0, 0);\">Corteza comestible:<\/span><\/strong> en los productos frescos pueden tener forma de flor.<\/span><\/p>\n<p><strong><span style=\"color: rgb(0, 0, 0); font-family: Arial; font-size: 13px;\">Forma de producci\u00f3n<\/span><\/strong><br \/>\nSe enfr\u00eda la leche del orde\u00f1o de la tarde a una temperatura de entre 12  y 20\u00b0 C (53\u00ba &#8211; 68\u00ba F) y se le a\u00f1ade suero de leche para ayudar a la maduraci\u00f3n. Despu\u00e9s, se agrega la leche que se recogi\u00f3 durante el orde\u00f1o de la ma\u00f1ana y se lleva a una temperatura de 22\u00b0 C (72\u00ba F), \u00f3ptima para la cuajada. Se deja reposar todo durante 20 horas. Tras este descanso, la cuajada se coloca en los moldes y se deja escurrir durante 24 horas. A continuaci\u00f3n, se somete a la salaz\u00f3n seca. Los moldes se han dado la vuelta varias veces para facilitar la purificaci\u00f3n del producto. Esta fase dura aproximadamente 48 horas. En este punto, el producto est\u00e1 listo para su almacenamiento a una temperatura de 4\u00b0 C (39\u00ba F).<\/p>\n<p><strong><span style=\"color: rgb(0, 0, 0); font-family: Arial; font-size: 13px;\">Notas para la cata<\/span><\/strong><br \/>\nLa pasta es blanda, de color blanco o amarillo, dependiendo de la alimentaci\u00f3n del ganado. Se trata de una pasta fina y sorprende al paladar por su delicado sabor y aroma.<br \/>\nMaridaje: este queso de gran sabor especial debe ser acompa\u00f1ado de panes con aroma a campo, con mieles del estilo acacia, trufa o hierbas arom\u00e1ticas como el romero o el tomillo. Tambi\u00e9n es un buen acompa\u00f1ante la mermelada de ar\u00e1ndanos, eso s\u00ed, elaborada con las mejores frutas rojas. Otra opci\u00f3n es degustar este queso con confituras de higos, cebolla o peras. <em>Buon appetito<\/em>. <\/p>\n<p><strong><span style=\"color: rgb(0, 0, 0); font-family: Arial; font-size: 13px;\">Ocurri\u00f3<\/span><\/strong><br \/>\n\u201cQuiero los platos m\u00e1s caros de la carta\u201d, coment\u00f3 un futbolista mejicano del Real Madrid. Pidi\u00f3 solomillo de primero y solomillo de segundo. Sin comentarios.<br \/>\n.<span style=\"color: rgb(0, 174, 239); font-family: georgia; font-size: 18px; vertical-align: baseline;\">  \u25a0<\/span><\/p>\n<p>\n<\/p>\n<p><\/span><\/article>\n","protected":false},"excerpt":{"rendered":"<p>Fabio Morisi, el chef de azureazure.com, desvela los secretos de un hist\u00f3rico queso italiano y la mejor manera de disfrutar de su sabor.<\/p>\n","protected":false},"author":59,"featured_media":16255,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6147,6024],"tags":[],"class_list":["post-21863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comida-bebida","category-gastronomia","category-6147","category-6024","description-off"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Robiola Di Roccaverano D.O.P. 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