1: Finely chop half of the walnuts and keep the other half whole.
2: In a bowl, combine the Robiola Osella with the grated Parmigiano and mix with a spoon.
3: Add the chopped walnuts and mix until evenly combined.
4: With slightly damp hands, form small balls of equal size.
5: Take each ball of Robiola mixture and place it between two whole walnut halves, pressing gently to ensure they adhere.
6: Place the truffles in the fridge to rest for about 15 minutes before serving.
