Langherino, made by Caseificio dell'Alta Langa, hails from the Alta Langa region of Southern Piedmont. Caseificio dell'Alta Langa produces a variety of cheeses with a particular talent for Robiola’s, including the Robiola Bosina. The Langherino, like many Robiola’s, is a mixed-milk cheese, made with sheep and cow’s milk.
The wheel is small in size, maybe 3 inches across. This seemed like a younger Robiola so the wheel, while soft, was slightly firmer to the touch, with a delicate white rind over a pale hay color. The paste is ivory, oozing and bulging as it warms. The aroma is light and milky with fungal notes, and in flavor is mild and buttery, with a silky mouthfeel, with mushroomy, earthy and buttermilk flavors.