Kamil Perry
Robiola is a soft-ripened Italian cheese, often compared to Brie or Camembert. It is made from a combination of cow's, sheep's and/or goat's milk and has a delicate flavour and creamy texture. The cheese is believed to have originated in the Piedmont region of Italy, where it has been made since the 14th century.
| Characteristics | Values |
|---|---|
| Type | Soft-ripened Italian cheese |
| Texture | Soft, creamy |
| Flavour | Delicate, mild notes of button mushrooms, sea salt, and fresh cream |
| Milk | Cow's, sheep's, and/or goat's |
| Region | Piedmont, Langhe |
| Shape | Square |
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What You'll Learn
- Robiola is a soft-ripened Italian cheese, often compared to Brie or Camembert
- It is made from a combination of cow's, sheep's and/or goat's milk
- Robiola is believed to have originated in the Piedmont region of Italy
- The cheese is named after the robiole, or small cheeses, that were traditionally made by farmers to use up excess milk
- Robiola Bosina is a type of Robiola made from a blend of cow and sheep's milk
Robiola is a soft-ripened Italian cheese, often compared to Brie or Camembert
Robiola is from the Langhe region and made with varying proportions of cow's, goat's, and sheep's milk. One theory is that the cheese gets its name from the comune (municipality) of Robbio, in the province of Pavia; another theory is that the name comes from the word rubeole (ruddy) because of the colour of the seasoned rind. Varieties of Robiola are produced across Piedmont and into Lombardy. It is one of the specialties of the Aosta Valley. The taste and appearance of Robiola vary depending on where it was produced.
Robiola Bosina is a type of Robiola made from a blend of cow and sheep's milk. In Italian, this type of cheese is called "due latte", meaning "two milks". It has a unique square shape and is based on the D.O.P. (name-protected) cheese Robiola Di Roccaverano. Robiola Bosina is ideal as a substitute for similar cheeses like Brie and is best enjoyed with a glass of Prosecco and a dollop of raspberry jam or a drizzle of wildflower honey.
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It is made from a combination of cow's, sheep's and/or goat's milk
Robiola is a soft-ripened Italian cheese, often compared to Brie or Camembert. It is made from a combination of cow's, sheep's and/or goat's milk, which gives it a delicate flavour and creamy texture.
Robiola is believed to have originated in the Piedmont region of Italy, where it has been made since the 14th century. The cheese is named after the robiole, or small cheeses, that were traditionally made by farmers to use up excess milk.
The exact combination of milks used to make Robiola varies depending on where it is produced. One variety, Robiola Bosina, is made from a blend of cow and sheep's milk, which is known as "due latte" in Italian, meaning "two milks". This cheese has a unique square shape and is based on the D.O.P. (name-protected) cheese Robiola Di Roccaverano.
The taste and appearance of Robiola can vary depending on its place of production. For example, Robiola from the Langhe region is made with varying proportions of cow's, goat's and sheep's milk.
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Robiola is believed to have originated in the Piedmont region of Italy
Robiola is a soft-ripened Italian cheese, often compared to Brie or Camembert. It is made from a combination of cow's, sheep's and/or goat's milk and has a delicate flavour and creamy texture. Robiola is believed to have originated in the Piedmont region of Italy, where it has been made since the 14th century. The cheese is named after the robiole, or small cheeses, that were traditionally made by farmers to use up excess milk. The history of Robiola is closely linked to the rural traditions of the Piedmont region.
Robiola is one of the specialties of the Aosta Valley. Varieties of Robiola are produced across Piedmont, from the provinces of Cuneo, Asti and Alessandria and into Lombardy. The taste and appearance of Robiola vary depending on where it was produced. For example, Robiola Bosina is made from a blend of cow and sheep's milk, giving it a unique square shape and a buttery texture.
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The cheese is named after the robiole, or small cheeses, that were traditionally made by farmers to use up excess milk
Robiola is a soft-ripened Italian cheese that is often compared to Brie or Camembert. It is made from a combination of cow's, sheep's and/or goat's milk and has a delicate flavour and creamy texture. Robiola is believed to have originated in the Piedmont region of Italy, where it has been made since the 14th century.
The cheese gets its name from the comune (municipality) of Robbio, in the province of Pavia. Another theory is that the name comes from the word 'rubeole' (ruddy) because of the colour of the seasoned rind. The taste and appearance of Robiola vary depending on where it was produced.
Robiola Bosina is a type of Robiola made from an unusual cow-and-sheep milk blend. In Italian, this type of cheese is called "due latte", meaning "two milks". It has a unique square shape and is based on the D.O.P. (name-protected) cheese Robiola Di Roccaverano.
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Robiola Bosina is a type of Robiola made from a blend of cow and sheep's milk
Robiola is a soft-ripened Italian cheese, often compared to Brie or Camembert. It is made from a combination of cow's, sheep's and/or goat's milk and has a delicate flavour and creamy texture. Robiola is believed to have originated in the Piedmont region of Italy, where it has been made since the 14th century. The cheese is named after the robiole, or small cheeses, that were traditionally made by farmers to use up excess milk.
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Frequently asked questions
Robiola is a soft-ripened Italian cheese.
Robiola is made from a combination of cow's, sheep's and/or goat's milk.
Robiola has a delicate flavour and creamy texture. It has been described as having mild notes of button mushrooms, sea salt and fresh cream.
Robiola is often compared to Brie or Camembert.
Robiola is believed to have originated in the Piedmont region of Italy, where it has been made since the 14th century.
