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, resulting in a complex flavour and creamy texture. When it comes to wine, Robiola is best enjoyed with a light red or white wine, such as a Pinot Noir or a Chardonnay. However, it also pairs well with Prosecco or rosé.
| Characteristics | Values |
|---|---|
| Wine pairings | Prosecco, Rosé, Pinot Noir, Chardonnay, Sparkling Wine, Sauvignon Blanc, Light White Wines |
| Food pairings | Dried Fruit, Rustic Bread, Smoked Meats, Honey, Nuts, Fresh Fruits, Crackers |
| Texture | Creamy, Smooth, Slightly Grainy, Soft, Spreadable, Velvety |
| Rind | Edible, Thin, White, Light Brown, Milky-White to Pink, Bloomy |
| Flavor | Mild, Tangy, Sweet, Salty, Earthy, Nutty, Fruity, Buttery |
| Aroma | Mild, Pleasant, Fresh and Milky, Mushroomy, Earthy |
| Storage | Refrigerated, Unwrapped in Crust, Wrapped in Paper, Not Plastic, Consume Within 1-2 Weeks |
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What You'll Learn
Robiola cheese and Prosecco
Robiola cheese 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, resulting in a complex and unique flavour. The cheese is named after the small cheeses, or "robiole", that were traditionally made by farmers to use up excess milk.
When it comes to wine, Robiola cheese is a versatile match. While it is suggested that it pairs well with light red or white wines, such as Pinot Noir or Chardonnay, it is also recommended that this cheese is enjoyed with a glass of Prosecco.
Prosecco, an Italian sparkling wine, is an ideal companion for Robiola cheese. The crisp, refreshing nature of Prosecco provides a pleasant contrast to the creamy, rich texture of the cheese. The bubbles of Prosecco help to cleanse the palate, allowing the subtle tanginess, sweetness, and creaminess of the Robiola to shine through.
The pairing of Robiola cheese and Prosecco creates a delightful culinary experience, combining the delicate flavour of the cheese with the lively, effervescent notes of the wine. This combination is perfect for those who appreciate a harmonious interplay of sweet and savoury elements, as the mild, fruity, and nutty hints of Robiola are accentuated by the crisp, bubbly characteristics of Prosecco.
To elevate the pairing, one can incorporate accompaniments such as dried fruits, crusty bread, and smoked meats. Dried figs or apricots can enhance the sweetness of the Robiola, while rustic bread and thinly sliced prosciutto or salami will complement its creamy texture.
When serving Robiola cheese with Prosecco, it is important to ensure the cheese is at room temperature to fully appreciate its flavour and texture. Additionally, proper storage of Robiola cheese is crucial; it should be wrapped in wax or parchment paper and kept in the refrigerator.
In summary, Robiola cheese and Prosecco form a delightful duo, offering a delightful sensory journey through the flavours and textures of Italy. The versatility of Robiola cheese extends beyond its pairing with Prosecco, as it also pairs beautifully with light red or white wines, making it a favourite among those who appreciate a variety of wine and cheese combinations.
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Robiola cheese and rosé wine
Robiola cheese is an Italian masterpiece, a creamy delight with a complex flavour profile that will tantalise your taste buds. It is a soft-ripened cheese of the stracchino family, traditionally made with a blend of cow, goat, and sheep's milk, though some varieties use only one type of milk. The cheese's versatility extends to its pairings, and it goes exceptionally well with rosé wine.
Robiola cheese, similar to brie but with a more intricate flavour, boasts a mild yet balanced flavour profile with earthy, tangy, sweet, and salty notes. Its soft and creamy texture, along with a velvety rind, adds to its allure. When paired with rosé wine, the refreshing acidity of the wine helps to cleanse the palate between bites, allowing you to savour the diverse flavours of the cheese fully.
The specific variety of Robiola cheese, Robiola Bosina, is crafted from a blend of sheep and cow's milk, resulting in a delightfully soft and creamy texture. This cheese pairs wonderfully with a glass of light-bodied rosé wine, creating a harmonious combination for casual gatherings or special occasions.
To elevate your culinary experience, serve Robiola cheese alongside dried fruit, such as figs or apricots, and rustic bread. You can also add thinly sliced smoked meats to complement the creamy richness of the cheese. The saltiness of the meats will create a delightful contrast to the sweetness of the fruit, resulting in a well-rounded flavour profile.
When storing Robiola cheese, it is essential to wrap it in wax or parchment paper and keep it in a cool place. Avoid using plastic wrap directly on the cheese, as it can alter its delicate flavour and texture. Enjoy the cheese at room temperature to appreciate its full flavour and texture.
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Robiola cheese and Pinot Noir
Robiola cheese 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, resulting in a creamy and delicate flavour with a slightly tangy and sweet taste. The cheese has a soft, creamy texture and a mild, earthy aroma with notes of mushrooms and nuts.
When it comes to wine pairings, Robiola cheese is best enjoyed with a light-bodied red or white wine. A Pinot Noir, with its light and fruity notes, is an excellent choice to enhance the delicate flavours of Robiola cheese. The crisp, fruity flavours of a Pinot Noir complement the creamy texture and mild flavour of the cheese, creating a harmonious pairing.
The light and subtle flavours of Robiola cheese make it a versatile option that pairs well with a variety of foods. It is commonly served as a table cheese, either alone or with oil, salt, and pepper. It can also be paired with fresh fruits like figs, pears, or grapes, creating a sweet and savoury combination. For a crunchy contrast, nuts such as almonds or walnuts can be served alongside the cheese. Drizzling honey over the cheese adds a touch of sweetness that enhances its flavour.
In addition to being enjoyed on its own, Robiola cheese is a versatile ingredient in various dishes. It can be melted into pasta or added to a flatbread with prosciutto and arugula for a delicious appetizer. Its creamy texture and mild flavour make it a perfect addition to salads, such as a pear and walnut salad with mixed greens. Robiola cheese is also used in famous Piemonte dishes like risotto robiola and aglio robiola spaghetti.
When storing Robiola cheese, it is important to avoid plastic wrap as it can alter the flavour and texture of the cheese. Instead, it should be wrapped in wax or parchment paper and kept in the refrigerator.
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Robiola cheese and Sauvignon Blanc
Robiola cheese is a soft-ripened Italian cheese, with a creamy and delicate texture and a slightly tangy flavour. It is made from a blend of cow's, sheep's, and sometimes goat's milk, resulting in a complex taste. The cheese is known for its versatility, pairing well with both sweet and savoury dishes.
When it comes to wine, Robiola cheese is best complemented by a crisp and refreshing Sauvignon Blanc. The high acidity of a Sauvignon Blanc provides a pleasant contrast to the creaminess of the cheese, creating a well-rounded culinary experience. The wine's crispness also helps to balance the cheese's subtle tanginess, making it a perfect match.
In addition to Sauvignon Blanc, Robiola cheese also pairs well with sparkling wines, Chardonnay, and milder red wines like an Italian Dolcetto. The versatility of Robiola extends to food pairings as well, including fresh fruits, nuts, honey, and cured meats.
Robiola cheese has a long history, dating back to ancient times. It is believed to have been crafted by monks in the Italian Alps as a means of preserving milk. Today, it is a beloved cheese in Italy and beyond, with several varieties available, each boasting its own distinct characteristics.
When serving Robiola cheese, it is recommended to bring it to room temperature to enhance its flavour and texture. This cheese is best stored in the refrigerator, wrapped in wax or parchment paper, and consumed within one to two weeks of purchase to ensure optimal freshness and taste.
In summary, Robiola cheese and Sauvignon Blanc make for an exquisite pairing, with the wine's crisp acidity beautifully offsetting the creamy, tangy notes of the cheese. Whether enjoyed as part of a cheese platter or incorporated into a recipe, Robiola cheese is a delightful choice for any occasion.
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Robiola cheese and Chardonnay
Robiola is a soft Italian cheese, often compared to Brie or Camembert. It is made from a combination of cow's, sheep's and/or goat's milk, with a delicate flavour and creamy texture. The cheese is named after the small cheeses, or "robiole", that were made by farmers to use up excess milk. Robiola has a mild, earthy aroma with notes of mushrooms and nuts, and a slightly tangy and sweet flavour.
When it comes to wine pairings, Robiola is a versatile cheese. While it is often suggested that it pairs well with Prosecco or rosé, some sources recommend a light red or white wine, such as Pinot Noir or Chardonnay. In fact, Robiola Rocchetta, a pasteurised "triple milk" cheese made from goat, cow and sheep milk, is specifically recommended to be paired with Chardonnay. Robiola di Roccaverano, which is made from goat's milk, is also said to go well with Chardonnay, as well as toasted nuts and crusty bread.
The versatility of Robiola cheese extends to its many uses in cooking. It is a popular choice for cheese plates and charcuterie boards, and can also be used in pasta dishes, pizzas and salads. When served on its own, Robiola pairs well with dried fruit, honey, marmalade, ginger, fresh fruits, nuts, and raisins. It can also be spread on bread or crackers, or served with cured meats.
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Frequently asked questions
Robiola is a soft-ripened Italian cheese, similar to Brie or Camembert. It is made from a combination of cow's, sheep's and/or goat's milk.
Robiola has a delicate, slightly tangy and slightly sweet flavour. It is known for its creamy texture and mild, milky taste.
Robiola pairs well with light red or white wines, such as Prosecco, Pinot Noir or Chardonnay. Sparkling wines and Sauvignon Blanc are also good options.
Robiola is a versatile cheese that can be paired with bread, crackers, fresh fruit, nuts and honey. It is also commonly used in pasta dishes and pizzas.
Robiola should be stored in the refrigerator, wrapped in wax or parchment paper. Avoid using plastic wrap as this can affect the flavour and texture of the cheese.
