To learn more, read "The New Cheese Plate" in our National edition.
Recipe from the Tasting Table Test Kitchen
Yield: 3 cups
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
2 8.8-ounce pieces of Robiola Bosina, rind removed
1½ cups heavy cream
1 teaspoon kosher salt
½ teaspoon white pepper
1 tablespoon extra virgin olive oil
1. Put the robiola, heavy cream, salt and pepper in a blender and purée until smooth. When smooth, slowly drizzle in the oil.
2. Serve with crusty bread or crudités.
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