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The production process for “Fior di Robiola” is the same used for “Tomino
fresh” (see following profile). The differences lie in the shape, the number
of times the cheeses are turned(4–5), and the drying out performed at room temperature (approx. 25°C) for4hours. These procedures enable greater drainage of the whey (synaeresis) and acidification of the curds.

AZIENDA: Azienda Agricola Valle Orco