Clabot is a small cow and sheep’s milk cheese, very similar to a classic two milk Robiola.  The interior paste is smooth and runny in texture when ripe. Flavours are mild and very accessible with sweet, rich, earthy notes associated with sheep's milk, balanced by the buttery qualities of the cow's milk. It is produced in Piedmont region, in an area known as the Langhe in the province of Cuneo, the Cora family produce a range of Robiola cheeses made primarily from goat’s or sheep’s milk.