Robiola Bosina is a soft cheese from the Langhe region in northern Italy that is made from sheep’s milk and cow’s milk. It has a semifirm rind. Its creamy, mild flavor is enhanced by the sweet and slightly sour cherry jam. The sage leaf adds a floral, herbal note that adds emphasis to the cheese. The brioche adds a buttery rich note of flavor that gets along well with the other flavors. To me there are few things as good as a warm, thick slice of crispy brioche; it almost doesn’t need anything else. This dessert must be eaten while the cheese is warm and soft and the bread is warm and crisp. The jam should preferably be tempered (not cold and not warm).
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