Rocket's Robiola

About this item

Somewhere between a vegetable-ashed Loire Valley bloomy rind and a Piedmontese Robiola, these near-three-quarter-pound square pack as much flavor into a cheeseboard as they do appearance. Dusted in vegetable ash before developing a doughy, wrinkled rind, the pasteurized cow’s milk begins tangy, bright and chalky, but continuously breaks down from week to week into a slow, oozing paste with notes of butter-roasted mushroom and toasted almond.  Each piece is about 1 pound.

Boxcarr Handmade Cheese is based in North Carolina. Brother and sister Austin and Samantha Genke, along with Austin’s wife Dani and local formaggiaia Alessandra Trompeo, make up the Boxcarr family, harnessing decades of combined cheesemaking, farming, design, and food & beverage knowledge.