Mid-Autumn Langhe woods, Cuneo valley meadows, those orange and red colored leaves on the ground as a sweet reminder of the past summer: this is what comes out at the very rst taste of this white and delicate robiola cheese. The addition of truffle into the curd, the maturation on spruce planks and the essential use of vegetable rennet give "La Blancha" its typical aroma. "La Blancha" cheese is excellent as a lling for "tortelli" (stuffed pasta), stir-fryed with Burro 1889 and asparagus crudités.