Frederic Melton
Robiola is a soft, mild-tasting Italian cheese with a creamy texture and a sweet, earthy flavour. It is made from a combination of cow, sheep and goat's milk, and its name comes from the Piemonte and Lombardia regions of Northern Italy. Robiola is similar in texture and mouthfeel to brie, and like its French cousin, it spreads easily and evenly when warmed. It is also similar to ricotta, though it lacks the latter's slightly grainy texture.
| Characteristics | Values |
|---|---|
| Texture | Soft, fluffy, creamy, spreadable, runny, velvety, rich, smooth, subtle, earthy, grainy, mild, salty, sweet, tangy, sour, nutty, buttery, fruity, mushroomy |
| Taste | Mild, earthy, nutty, buttery, sweet, salty, tangy, sour, fruity, mushroomy |
| Milk | Cow, goat, sheep |
| Origin | Italy |
| Region | Piemonte, Lombardia, Langhe, Alta Langa |
| Shape | Square |
| Colour | White, light reddish |
| Curing | Yes |
| Age | Up to 3 weeks, up to 60 days |
| Fat Content | High |
| Substitutes | Cream cheese, mascarpone, ricotta, brie, sour cream |
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What You'll Learn
- Robiola cheese is made from a blend of cow, goat, and sheep's milk
- It is a soft, mild-tasting cheese with a creamy texture
- The cheese has a tangy, buttery, nutty, and earthy flavour
- It is similar to Brie in texture and mouthfeel, but lacks the tanginess
- Robiola is a general name for soft-ripened cheese that is not too aged
Robiola cheese is made from a blend of cow, goat, and sheep's milk
Robiola cheese is a soft, mild-tasting cheese with a creamy texture and a sweet, earthy flavour. It is made from a blend of cow, goat, and sheep's milk, with each type of milk contributing its own unique characteristics to the final product. The process of blending two or more types of milk is known as "due latte" in Italian, which literally translates to "two milks".
The cow's milk forms the base of the cheese, providing a creamy texture and a mild, buttery taste. The addition of sheep's milk introduces a touch of sweetness to the blend, rounding out the sharp edges and creating a well-balanced flavour profile. Meanwhile, the goat's milk adds a subtle sharpness and tanginess, giving the cheese a distinctive edge.
The exact blend of milks can vary, and some varieties of Robiola cheese may use only cow and sheep's milk or even a combination of all three. The specific combination of milk used and the curing process can influence the final flavour of the cheese, resulting in a range of flavour profiles from tangy and salty to sweet and earthy.
Robiola cheese is typically aged for a short time, up to three weeks, and sometimes up to 60 days. During this time, it develops a fuller taste and aroma, with hints of herbs and a slightly spicy note in aged cheeses. The cheese has a soft, fluffy texture that melts gently at room temperature, making it ideal for spreading on crusty bread. It pairs well with fruity wines, such as prosecco or rosé, and is a versatile ingredient in both savoury dishes and desserts.
Overall, Robiola cheese made from a blend of cow, goat, and sheep's milk offers a complex and well-rounded flavour profile that has contributed to its popularity worldwide. Its soft texture, mild taste, and versatility make it a favourite among cheese enthusiasts.
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It is a soft, mild-tasting cheese with a creamy texture
Robiola is a soft, mild-tasting cheese with a creamy texture. It is made from a blend of cow's, goat's, and sheep's milk, giving it a unique flavour and texture. The cheese is known for its smooth, creamy texture and subtle, earthy flavour with hints of nuttiness. It is similar to Brie in terms of texture and mouthfeel, spreading easily when warmed. However, unlike Brie, Robiola does not have a chalky aftertaste or tanginess.
Robiola is a versatile cheese that can be enjoyed in a variety of dishes. It is often used in pasta, grilled or roasted vegetables, and even desserts like Panna Cotta. When served with crusty bread and fruity wine, the cheese's velvety texture and mild flavour shine through. It is also a popular choice for cheese plates, pairing well with dried fruits, jams, rustic bread, and smoked meats.
The cheese's mild flavour and creamy texture make it a good choice for those who are new to soft cheeses. It is considered a table cheese in Italy and is a popular addition to cheese plates. Robiola is a fresh, unripened cheese with a high fat content, giving it a rich and creamy taste and texture. It is aged for a short time, usually up to three weeks, and some varieties may be aged for up to 60 days.
The flavour of Robiola can vary depending on the combination of milk used and the curing process. Some describe the taste as mushroom-like with salty-sweet flavours, while others detect hints of fruitiness. It has a slightly pungent smell, but the taste is surprisingly mild and delicate. Overall, Robiola is a well-loved cheese that offers a balance of earthy, sweet, tangy, and salty flavours.
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The cheese has a tangy, buttery, nutty, and earthy flavour
Robiola cheese is a soft, mild-tasting variety of cheese with a creamy texture and a sweet flavour. It is made from a combination of cow's, sheep's, and goat's milk, resulting in a flavour profile that is tangy, buttery, nutty, and earthy.
The cheese's texture is similar to that of Brie, and like Brie, it spreads easily and evenly when warmed. However, it lacks the chalky aftertaste that Brie sometimes has. Robiola is also less tangy than Brie, with a creamier and more subtle flavour. Its flavour has been described as mushroom-like, with salty-sweet flavours and hints of fruit.
Robiola cheese is a popular ingredient in both savoury dishes and desserts. It pairs well with crusty bread and fruity wine. The cheese is usually available as a creamy paste, but some varieties may develop a light reddish rind during the maturing process.
Robiola is a general name for a family of cheeses that originated in the Piemonte and Lombardia regions of Northern Italy. The original Robiola cheese, Robiola di Roccaverano, is made from the milk of the Roccaverano goat and is one of the most ancient goat's milk cheeses in Italy.
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It is similar to Brie in texture and mouthfeel, but lacks the tanginess
Robiola is a soft and mild-tasting cheese made from a combination of cow, sheep, and goat milk. It is similar to Brie in texture and mouthfeel, but lacks the tanginess. Like Brie, it spreads easily and evenly when warmed, but it is recommended not to overheat it, as it may turn runny.
Robiola has a creamy texture and a sweet flavor, with a hint of nuttiness and earthiness. It is also described as having a salty-sweet flavor with a mildly sour and tangy taste. The taste of Robiola can vary depending on the combination of milk used and the curing process, with some varieties having a sharper flavor profile.
When compared to other cheeses, Robiola differs from Mascarpone in both texture and flavor. Mascarpone is sweeter and milkier than Robiola, which has a more earthy and subtle flavor. Robiola is also said to have a mushroom-like taste. In terms of texture, Mascarpone is silkier and creamier than Robiola.
Robiola is a type of Italian cheese that has a long history dating back to the time of the Roman empire, possibly even earlier. It is made in the Piemonte and Lombardia regions of Northern Italy. The original Robiola cheese, known as Robiola di Roccaverano, is made from the milk of the Roccaverano goat in the Piedmont region.
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Robiola is a general name for soft-ripened cheese that is not too aged
Robiola is a blend of cow's milk, goat's milk, and sheep's milk, which has led some to term it "due latte", or "two milks". The pasteurized version is the most readily available, but some have travelled to Italy to enjoy it raw and unpasteurized, which is not possible in the United States. Robiola is similar to Brie in terms of texture and mouthfeel, and like Brie, it spreads easily and evenly when warmed. However, it does not have the same chalky aftertaste that some people associate with Brie, nor is it as tangy. Instead, Robiola has a more subtle, creamy flavour.
Robiola has a soft and fluffy texture, and a mildly sour, tangy, and milky flavour. It is described as having salty-sweet flavours with earthy, mushroom-like notes. It is rich and creamy, and pairs well with savoury dishes like pizza, pasta, and salad, as well as cheese-based desserts like tiramisu or cheesecake. It goes well with crusty bread and fruity wine.
Robiola is usually available as a creamy paste that is easily spreadable, but it can also develop a light reddish rind during the maturing process. It is a mild cheese with a complex flavour profile, balancing nuances of tanginess, sweetness, and saltiness. It is best enjoyed at room temperature, and pairs well with dried fruit, jams, rustic bread, and smoked meats.
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Frequently asked questions
Robiola is a soft and mild-tasting cheese with a creamy texture and a sweet, nutty, earthy, and mushroom-like flavour. It is made from a combination of cow, sheep, and goat milk.
Robiola is similar to Brie in terms of texture and mouthfeel. Like Brie, it is spreadable and develops a runnier consistency when heated. However, Robiola lacks the tanginess and chalky aftertaste of Brie.
Robiola is a versatile cheese that can be used in a variety of dishes. It pairs well with crusty bread, dried fruit, jams, chutney, and wine. It can be added to savoury dishes like pizza, pasta, and salad, or used in desserts like tiramisu, cheesecake, and panna cotta.
