This robiola is made with "due latte,” or two milks. This luscious little slab of mild, creamy goodness is made from the pasteurized milk of Piedmont cows and sheep, for perfectly balanced mushroomy, salty, and sweet flavors. The silky interior has been known to run from the tender, edible rind ever so gently across the plate when warm, so be ready with slices of crusty bread in one hand and a flute of Prosecco in the other. Multi-tasking was never so delicious!