Robiola: A Symphony of Creamy Goodness from Italy


I have always been a fan of cheese, and I am always on the lookout for new varieties to try. Recently, I came across Robiola cheese, and it quickly became one of my favorites. This soft, creamy cheese has a delicate flavor that pairs perfectly with other ingredients, making it a versatile addition to any dish.

For those who are not familiar with Robiola cheese, let me introduce you to this delicious variety. Originating from Italy, Robiola is made using a combination of cow’s milk, sheep’s milk or goat’s milk. It has a unique texture that is soft and spreadable and can be enjoyed on its own or used as an ingredient in various recipes. In this article, we will explore everything there is to know about Robiola cheese – from its history and origin to its culinary uses and nutritional value. So sit back and enjoy learning about this delectable cheese variety!

The profile for Robiola cheese

Made fromCow’s milk, or a blend of cow, goat and sheep milk
Country of originItaly
TypeSoft, fresh/aged (depending on variety)
TextureCreamy, smooth, spreadable
RindBloomy, sometimes edible
FlavourMild, tangy, slightly sweet, creamy
AromaMilky, fresh, slightly tangy
VegetarianUsually no (due to use of animal rennet, though there may be exceptions)
SubstitutesBrie, Camembert, Goat Cheese (Chevre)

The substitutes provided are not exact replicas but can offer similar taste profiles. The suitability of these substitutes can vary depending on the specific dish and personal taste preference.

Brief History and Origin of Robiola Cheese

You’ll be interested to know the fascinating history and origin of this creamy delicacy. Robiola is a traditional Italian cheese with a history that dates back over a thousand years. Its name is believed to derive from “rubeole”, a term referring to the reddish color the cheese rind can develop as it ages.

The cheese is said to have originated in the Piedmont region of northwest Italy, a region known for its rich dairy production. This is where the cheese gets its geographical indication – “Robiola di Roccaverano”, named after a town in Piedmont. The Piedmont region is marked by lush green hills ideal for grazing, hence the diversity in the milk used in Robiola cheese, which can include cow’s, goat’s, and sheep’s milk, often mixed together.

Over time, variations of Robiola have developed within Piedmont. Each variation tends to reflect the specific area of production. For instance, “Robiola di Roccaverano” is typically made entirely from goat’s milk and is considered the most ancient type of Robiola. Another variant, “Robiola di Cocconato”, is known for its characteristic shape and mixture of cow’s and goat’s milk.

Robiola cheese remained largely a regional product for much of its history, integral to Piedmont’s local cuisine but little-known outside the region. It wasn’t until the 20th and 21st centuries that it began to gain broader recognition. As Italian cuisine grew popular worldwide, so did interest in its regional cheeses. Today, Robiola is enjoyed by cheese lovers across the globe for its creamy texture and slightly tangy flavor.

Types of Milk Used in Robiola Cheese

I will be discussing the types of milk used in robiola cheese. As a cheese lover, I have always been intrigued by the various flavors that different types of milk can produce. In particular, cow’s milk, sheep’s milk, and goat’s milk are commonly used in making robiola cheese.

Robiola cheese is quite versatile when it comes to the types of milk used in its production. It can be made from a single type of milk or a blend of milks, each lending its own characteristics to the final product. Here are the three primary types of milk used in making Robiola cheese:

  1. Goat’s Milk: This is perhaps the most traditional type of milk used in Robiola cheese, particularly for Robiola di Roccaverano, which is made entirely from goat’s milk. Goat’s milk lends a tangy, slightly tart flavor to the cheese.
  2. Cow’s Milk: Robiola made from cow’s milk tends to have a milder, creamier flavor compared to goat’s milk Robiola. Cow’s milk can be used alone or mixed with goat’s and/or sheep’s milk.
  3. Sheep’s Milk: Robiola made from sheep’s milk, or in combination with other milks, tends to be rich and slightly sweet. Sheep’s milk Robiola often has a fuller, more robust flavor compared to those made exclusively from cow’s or goat’s milk.

The type of milk used, as well as the proportions in case of a blend, can vary from producer to producer, leading to a wide range of flavors and textures within the category of Robiola cheese. The specific characteristics of a Robiola cheese can also be influenced by factors like the diet of the animals producing the milk and the local microflora that contribute to the cheese’s aging process.

The Cheese Making Process

You’ll be amazed at how much care and attention goes into crafting this delicate, creamy treat. Robiola cheese is made using a traditional cheese making process that has been passed down for generations.

  1. Collecting the Milk: Depending on the type of Robiola, the milk is collected from goats, cows, sheep, or a mix of these. The milk used can be either raw or pasteurized.
  2. Curdling: The collected milk is heated, and rennet, a type of enzyme, is added. This causes the milk to curdle, separating into solid curds and liquid whey.
  3. Cutting and Draining: The curds are then cut, allowing more whey to drain off. The size to which the curds are cut can impact the texture of the final cheese; generally, smaller curds lead to a denser cheese, while larger curds lead to a softer cheese.
  4. Molding: The curds are transferred into cheese molds. No pressure is applied so as to keep the cheese’s texture soft and creamy.
  5. Salting: The cheeses are then salted, either by sprinkling salt directly onto the cheese or by bathing the cheese in brine. This enhances flavor and also helps to draw out more moisture.
  6. Aging: The cheeses are aged for a period ranging from a few days to a few months. During this time, they can develop a bloomy or washed rind, and their flavor and texture can change significantly.

The exact process can vary from producer to producer, as they often have their own closely-guarded methods and techniques. These variations in process, along with factors like the animals’ diet and the local climate, contribute to the wide range of flavors and textures seen in Robiola cheeses.

Texture and Flavor Profile

So, you’re curious about what makes robiola cheese so special? Well, get ready to have your taste buds transported to a world of creamy textures and complex flavors.

When it comes to texture, Robiola never disappoints. It typically boasts a soft, creamy interior that can often remind you of thick custard or cream cheese. And that rind, always thin and edible, may acquire a gentle wrinkled look as it ages. If the cheese is made from goat’s milk or includes goat’s milk in the mix, it can possess a texture that’s slightly crumbly, yet remarkably spreadable.

Now, let’s talk flavor. A bite into a piece of Robiola is usually met with a mildly tangy taste that dances with a subtle hint of sweetness. If the cheese is crafted purely from cow’s milk, it tends to reveal a more buttery, milky flavor. But when goat’s milk enters the recipe, the cheese can take on a more tart, robust flavor that’s a joy to the palate. In cases where sheep’s milk is used, the cheese acquires a richer and slightly sweet profile.

A younger Robiola cheese offers a fresh, lactic, mildly tangy experience. But give it time to age, and you’ll be rewarded with more complex, deeper, and nuttier flavors. The rind too contributes its part, adding an earthy touch to the overall flavor profile.

Culinary Uses

After learning about the texture and flavor profile of robiola cheese, I can’t wait to start experimenting with different culinary uses! Its creamy texture and mildly tangy flavor make it a delightful addition to a range of dishes. Here are some common culinary uses:

  1. Cheese Platters: Robiola is a delightful cheese to include on a cheese platter. It pairs well with fresh fruits like grapes and figs, and its creaminess is a perfect counterpart to the crunch of nuts and crackers.
  2. Spread: Thanks to its soft, spreadable texture, Robiola is an excellent choice for spreading on crusty bread, crackers, or bruschetta. It can also be used as a spread in sandwiches or wraps, adding a creamy, tangy touch.
  3. Pasta and Risotto: Robiola can be melted into pasta sauces or risotto, contributing a rich, creamy element to these dishes.
  4. Baked Dishes: It can be used in baked dishes like lasagna or a tart, where it melts beautifully and adds a depth of flavor.
  5. Salads: Robiola can be crumbled over salads, lending a creamy contrast to crisp, fresh vegetables.
  6. Desserts: While not as common, Robiola can also be used in some dessert preparations, adding a subtly tangy counterpoint to sweet flavors.

Remember, when using Robiola in cooking, it’s often added at the end of the cooking process or used in dishes that require minimal cooking to preserve its texture and delicate flavor. Its versatility really does make it a valuable player in a wide variety of culinary creations.

Pairing with Wines

I can tell you that Robiola cheese, with its creamy texture and tangy flavor, pairs beautifully with a range of wines. Here are a few of my top recommendations:

  1. Light-bodied white wines: A crisp, light-bodied white wine such as a Pinot Grigio or a Sauvignon Blanc pairs well with Robiola, complementing its fresh, tangy flavors without overpowering them.
  2. Medium-bodied white wines: A medium-bodied white like a Chardonnay, especially one that has a hint of oakiness, can complement the creamy, rich texture of the cheese.
  3. Sparkling wines: The effervescence of sparkling wines like Prosecco or Champagne offers a nice contrast to Robiola’s creamy texture, while their crisp acidity helps cut through the cheese’s richness.
  4. Light to medium-bodied red wines: A light to medium-bodied red wine such as a Barbera or a young Pinot Noir can also pair nicely with Robiola, especially if it’s made with a mix of milks or if it’s been aged for a bit longer and has more robust flavors.
  5. Sweet wines: If you’re serving Robiola as part of a dessert course, you might consider pairing it with a sweet wine like a Moscato d’Asti or a late harvest Riesling.

Remember, the best wine pairing can depend on the specific characteristics of the Robiola cheese you’re serving, such as the types of milk used and the age of the cheese, as well as the other foods you’re serving alongside it. But, as always, the best pairing is the one you enjoy most!

Pairing with other beverages

I can tell you that the creamy and mild flavors of Robiola cheese allow it to pair well with a variety of beverages beyond just wine. Here are some other options you might consider:

  1. Beer: Try pairing Robiola with a Belgian-style Saison or a crisp Pilsner. The carbonation and bitterness in beer can provide a refreshing contrast to the creaminess of the cheese. A fruity, aromatic beer such as a Hefeweizen can also work nicely.
  2. Cider: A dry or semi-dry cider can be a wonderful match for Robiola. The effervescence and crisp acidity of cider can help balance the richness of the cheese, while any fruity notes in the cider can complement the cheese’s mild sweetness.
  3. Non-Alcoholic Drinks: For non-alcoholic pairings, consider drinks with a bit of acidity or fruitiness to balance the creaminess of the cheese. Sparkling water with a twist of lemon or lime, lightly sweetened iced tea, or a tart fruit juice like apple or pear could all pair well with Robiola.
  4. Spirits: While spirits can often be too strong and overpower delicate cheeses like Robiola, a light and floral gin, served in a cocktail with a touch of sweetness and acidity, might make for an interesting pairing.

Keep in mind, the best pairing for you is the one that most delights your palate. Feel free to experiment and find your own perfect match!

Pairing with Foods

I’ve noticed that the creamy and versatile Robiola cheese pairs wonderfully with a wide variety of foods. Here are some combinations you might want to try:

  1. Fruits: Fresh fruits like apples, pears, figs, and grapes complement the creamy, tangy flavor of Robiola perfectly. Dried fruits like apricots, cherries, or dates can also make for a delightful contrast.
  2. Nuts: The crunch of nuts like walnuts, almonds, or pecans pairs well with the creaminess of Robiola. You might also try it with honey-roasted nuts for a sweet and salty contrast.
  3. Breads and Crackers: Spread some Robiola on a slice of crusty bread, a cracker, or a piece of toasted baguette. The crunch of the bread or cracker provides a nice textural contrast to the soft cheese.
  4. Charcuterie: Robiola can be a great addition to a charcuterie board. It pairs well with prosciutto, salami, and other cured meats.
  5. Honey and Jams: Drizzle a bit of honey over Robiola or pair it with a tangy fruit jam or preserves. The sweetness of these accompaniments balances the tanginess of the cheese.
  6. Olives: The salty, briny flavor of olives pairs well with the creamy, mild flavor of Robiola.
  7. Roasted Vegetables: Try serving Robiola with roasted or grilled vegetables like bell peppers, zucchini, or eggplant. The cheese’s creaminess can complement the charred, smoky flavors of the vegetables.

Nutritional Value

When it comes to choosing what to eat, I like to make informed decisions about the nutritional value of my food. The subtopic we’ll be discussing now is all about the Nutritional Value of robiola cheese – specifically, its macronutrient and micronutrient content, health benefits, and how to practice moderation and portion control. By understanding these key points, we can make more conscious choices when incorporating robiola cheese into our diets.

Looking for a delicious snack that won’t ruin your diet? Look no further than Robiola! With just one gram of this tasty cheese, you’ll be treated to 168 calories, 17 grams of fat, 3.2 grams of protein, and 1.6 grams of carbs. It’s the perfect way to satisfy your cravings without overindulging.

Micronutrient content

Robiola cheese can also be a source of several important vitamins and minerals, such as:

  • Calcium: Essential for bone health. Cheese is generally a good source of calcium.
  • Vitamin A: Important for vision, the immune system, and reproduction.
  • Vitamin B12: Vital for proper brain function and the formation of red blood cells.
  • Phosphorus: Works with calcium to maintain bone health. It’s also essential for energy production.
  • Zinc: Important for the immune system, metabolism function, and wound healing.

Please note, Robiola cheese is also high in sodium, as are many cheeses, due to the salt used in cheese making. If you’re watching your sodium intake, you’ll want to keep this in mind. For the most accurate nutritional information, you should always check the label of the specific product you have, or consult with a dietitian or nutritionist.

Moderation and portion control

To enjoy this delicious dairy delight without overindulging, remember to practice moderation and portion control. Robiola cheese is a creamy, rich cheese that can be enjoyed in many ways, but it’s important to keep in mind that too much of a good thing can have negative consequences. Moderation tips include eating slowly and savoring each bite, as well as setting aside an appropriate amount of cheese for a snack or meal.

Portion size suggestions are also important when it comes to enjoying robiola cheese without going overboard. A common serving size is one ounce, which can be spread on crackers or paired with fruit for a satisfying snack. It’s also important to consider the other foods you’re consuming alongside the cheese, as robiola is high in fat and calories. By practicing moderation and portion control, you can still indulge in your love for robiola while maintaining a healthy balance in your diet.

When it comes to regional varieties of robiola cheese, there are many different options to explore and enjoy.

Regional Varieties

Robiola cheese, with its roots in the Piedmont region of Italy, comes in several regional varieties, each with unique characteristics due to differences in the specific blend of milks used, the aging process, and the local microflora that influence the cheese’s fermentation and aging. Let me tell you about a few standout examples:

  1. Robiola di Roccaverano: This variety hails from the town of Roccaverano in Asti, Piedmont. It’s traditionally made with 100% goat’s milk, although versions with blends of goat’s, cow’s, and sheep’s milk can also be found. Robiola di Roccaverano is often considered one of the finest examples of Robiola cheese and is the only Robiola with a DOP (Denominazione di Origine Protetta) designation, which guarantees its quality and geographic origin.
  2. Robiola di Piacenza: This variety comes from the Piacenza province in the Emilia-Romagna region. Made with cow’s milk, it’s known for a particularly soft, creamy texture and a delicate, slightly sweet flavor.
  3. Robiola della Alta Langa: Coming from the high Langhe region of Piedmont, this Robiola is typically made from a blend of cow’s, sheep’s, and goat’s milk. It’s known for a delicate, complex flavor that reflects the diverse diet of the grazing animals.
  4. Robiola Bosina: This cheese, also from the Langhe region, is made from an equal blend of cow’s and sheep’s milk. It’s slightly larger than many other Robiola varieties and is known for its velvety rind and luxuriously creamy texture.

These are just a few of the regional varieties of Robiola. Each has its own unique characteristics and flavors, and each reflects the particular traditions and environment of the region where it’s produced.

Availability and Purchasing Options

Alright, so let’s talk about where to get our hands on some delicious robiola cheese. First off, local availability can vary depending on where you live. It might be worth checking out specialty cheese shops or farmers markets in your area. If you prefer the convenience of online shopping, there are plenty of options for purchasing robiola from various retailers and websites. Keep in mind that prices can range quite a bit depending on the brand and quantity you’re looking for.

Local availability

If you’re lucky enough to live in the area, you can easily get your hands on this creamy treat. Robiola cheese has been around for centuries and it’s no surprise that it’s a local favorite. Local distribution is quite widespread, with many specialty stores and markets offering different varieties of robiola cheese. You might even find some artisanal producers who make their own version of robiola cheese using traditional methods.

Import/export trends also play a significant role in the availability of robiola cheese in your area. If there are more imports coming from Italy or other parts of Europe, then chances are high that you will have more options to choose from. However, if there are fewer imports due to various reasons such as trade restrictions or tariffs, then the availability might be limited. Nonetheless, with its growing popularity worldwide, robiola cheese is becoming increasingly available everywhere.

Speaking about online purchasing options…

Online purchasing options

As much as I love supporting local businesses, sometimes it can be hard to find specialty items like robiola cheese in my area. That’s why I’ve turned to online shopping for my cheese fix. Not only does it offer more options, but some websites even offer international shipping so I can try different variations of robiola from around the world.

One website that I frequent is a popular Italian food retailer that offers a wide selection of cheeses, including several types of robiola. They have a user-friendly interface and provide detailed descriptions of each product, making it easy to find exactly what I’m looking for. Plus, with their international shipping options, I can have my favorite cheese delivered right to my doorstep no matter where I am in the world.

Now onto the price range – let’s see how affordable this delicious cheese really is!

The price range of Robiola cheese varies depending on the type, size, and brand of the cheese. Based on web search results, some examples of Robiola cheese prices are:

What is the shelf life of Robiola cheese?

I can tell you that the shelf life of Robiola cheese can depend on several factors, including how it’s stored, whether it’s been opened or not, and the specific variety of the cheese. However, here’s a general guideline:

  1. Unopened: If kept properly refrigerated, an unopened package of Robiola cheese could last for several weeks up to a month. You should always check the “best by” date on the packaging for the most accurate information.
  2. Opened: Once opened, Robiola cheese should ideally be consumed within one week. Be sure to rewrap it tightly in plastic wrap or in a sealable plastic bag and store it in the refrigerator.

Remember, these are rough estimates. If you see or smell any signs of spoilage — such as mold growth not typical for the cheese, a sour smell, or a dried-out appearance — it’s best to discard the cheese. When it comes to food, safety should always be the first priority.

To extend the shelf life, you might also consider storing Robiola cheese in a cheese drawer or in a special cheese paper, which can help regulate moisture and allow the cheese to breathe without drying out.

Can Robiola cheese be frozen?

freezing Robiola cheese is technically possible, but it’s generally not recommended. This is because freezing can significantly alter the texture and flavor of soft, creamy cheeses like Robiola.

When cheese is frozen, the water content within it forms ice crystals. These crystals can disrupt the structure of the cheese, leading to changes in texture. For a cheese like Robiola, this might mean that the cheese becomes more crumbly or grainy and less creamy once thawed. The freezing process can also potentially dull the flavors of the cheese.

If you do decide to freeze Robiola, it’s best to use it in cooked dishes, such as sauces or baked pasta dishes, where the texture changes won’t be as noticeable.

To freeze Robiola, wrap it tightly in plastic wrap, then place it in a sealable plastic bag. Try to use it within one to two months for the best results. To thaw, place it in the refrigerator for at least 24 hours before you plan to use it.

Remember, for the best flavor and texture, it’s generally best to consume Robiola cheese fresh and not to freeze it.

How does the flavor of Robiola cheese differ from other soft cheeses?

Robiola cheese has a smooth, creamy texture and a flavor that can range from mild and milky to tangy and slightly funky, depending on the blend of milks used and the length of aging. The rind, which is typically thin and delicate, can also contribute subtle notes of yeast or mushrooms.

Now, let’s compare this to a few other soft cheeses:

  1. Brie: Brie, a soft cheese from France, also has a creamy texture, but its flavor is typically more buttery and slightly earthy, with a hint of mushroom from the edible bloomy rind.
  2. Camembert: Similar to Brie, but typically more intense, Camembert often has deeper, more earthy and mushroom-like flavors. The rind can sometimes have a slightly bitter taste.
  3. Ricotta: Ricotta is a fresh, mild cheese that’s very soft and slightly grainy. It doesn’t have the same tanginess as Robiola, and its flavor is more subtle, almost milky.
  4. Goat Cheese: Also known as chevre, goat cheese has a crumbly or creamy texture depending on how it’s made, and a distinctive tangy flavor. It’s generally more tart than Robiola, particularly Robiola made with cow’s or sheep’s milk.
  5. Cream Cheese: This is a fresh cheese with a very creamy texture and a mild, slightly sweet flavor. It lacks the complexity and tanginess of Robiola.

Each cheese has its unique characteristics, and the “best” one really depends on your personal taste and the specific uses you have in mind!

Frequently Asked Questions

What is similar to robiola cheese?

Similar to Robiola cheese in terms of texture and flavor are Brie, Camembert, and possibly a mild, creamy goat cheese. All these cheeses share a soft, creamy texture and a mild to tangy flavor profile. However, each cheese still maintains its own unique characteristics.

What kind of cheese is Robiola?

Robiola is a soft, creamy Italian cheese, typically made from cow’s, goat’s, or sheep’s milk, or a combination of these. It’s known for its mild and tangy flavor, and it originates from the Piedmont region of Italy.

Is Robiola cheese safe for individuals with lactose intolerance?

When it comes to Robiola cheese, it’s important to note that it does contain lactose and may not be suitable for everyone. However, there are options available for those who want to enjoy this creamy cheese without any discomfort. A lactase supplement can be taken before consuming Robiola to aid in digestion, or alternative cheeses such as goat cheese or feta can be used as substitutes. Don’t let your lactose intolerance hold you back from indulging in your favorite foods – with a little bit of creativity and some helpful tools like lactase supplements, you can still savor the taste of Robiola cheese without any negative side effects.

What is robiola cheese used for?

Robiola cheese is quite versatile and can be used in a variety of culinary applications. It’s great on its own, served with bread or crackers, or as part of a cheese platter. It can also be used in cooking, where its creaminess lends itself well to sauces, pasta fillings, or as a topping on baked dishes. Additionally, Robiola pairs well with fruits, nuts, and honey for a sweet contrast to its tangy flavor.

Is Robiola cheese stinky?

Robiola cheese can have a slightly pungent aroma, particularly if made primarily from goat’s or sheep’s milk or if it’s well-ripened. However, it’s not usually classified among the “stinky” cheeses, which tend to be the washed-rind variety like Limburger or Epoisses. The aroma of Robiola is typically more mild and milky with subtle tangy and earthy notes. It can become more pronounced as the cheese matures, but it’s generally not overpoweringly strong.

Does Robiola cheese melt?

Yes, Robiola cheese can melt due to its high moisture content and creamy texture. When heated, it becomes even more creamy and spreadable. It’s great for use in dishes that require melted cheese, such as in a sauce, on top of a pizza, or in a baked dish. However, it may not melt as evenly or stretchy as some other cheeses like mozzarella or cheddar, instead it becomes more of a creamy, luscious consistency.


In conclusion, Robiola cheese is a delicious and versatile cheese that has been enjoyed for centuries. As I learned about its history and production process, I couldn’t help but think of how similar it is to life. Just like the different types of milk used in making Robiola cheese, we all come from different walks of life with unique experiences that shape us into who we are.

And just as the texture and flavor profile of Robiola cheese varies depending on the aging process and type of milk used, our own individuality shines through in our personalities and actions. So let’s embrace our differences and celebrate them just like we would savor the diverse flavors of a well-made Robiola cheese plate.

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