Robiola Mondovì is also called Robiola di Ceva and is produced in the province of Cuneo in Piemonte. The cheese is made from pasteurized cow's milk.
After the coagulation process, the soft curd is broken up in put into moulds. After a couple of days draining, Robiola Mondovì is dry-salted with sea salt. Then the maturation time of 20 days starts.
The rind will have some white mold, is soft and the paste is moist. The aroma is sweetly milky and quite salty. Ideal in every season and, as a special end to a meal, heated over the range and served on rounds of toasted bread.