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. In this blog post, we will explore the origins, production methods and flavour of Robiola. Read on for our pairing guide.
What is Robiola?
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.
History of Robiola cheese
The history of Robiola is closely linked to the rural traditions of the Piedmont region. For centuries, small-scale farmers would make cheese from their surplus milk, and Robiola cheese was one of the most popular varieties. Today, Robiola cheese is still made in small batches by artisan cheesemakers in the Piedmont region and other parts of Italy.
Where does Robiola come from?
Robiola is primarily produced in the Piedmont region of Italy, but it is also made in other regions such as Lombardy and Liguria.
There are many producers of Robiola cheese in Italy, both large and small. Some of the most well-known include La Casera, Il Boschetto, and Caseificio dell’Alta Langa.
Production methods
Robiola is made from a combination of cow’s, sheep’s, and/or goat’s milk that is heated and curdled using rennet. The resulting curds are cut and drained, and then the cheese is moulded and aged for several weeks. During the ageing process, the cheese develops a bloomy rind and a soft, creamy interior.
Flavour, texture and aroma
Robiola has a delicate flavour that is slightly tangy and slightly sweet. Its texture is soft and creamy, with a slightly runny interior and a thin bloomy rind. The cheese has a mild, earthy aroma with notes of mushrooms and nuts.
What are the best pairings for it?
Robiola cheese pairs well with a variety of foods, including bread, crackers and fresh fruit. It is also commonly used in pasta dishes and pizzas. Robiola cheese is best enjoyed with a light red or white wine, such as a Pinot Noir or a Chardonnay.
What are three alternatives to this cheese?
If you’re looking for alternatives to Robiola, there are a few other soft-ripened cheeses that you might enjoy:
Brie de Nangis – this cheese is made from cow’s milk and has a similar soft, creamy texture and delicate flavour to Robiola.
Camembert – another French cheese made from cow’s milk, Camembert has a slightly stronger flavour than Robiola, but a similar texture and aroma.
Chèvre d’Argental – this cheese is made from goat’s milk and has a tangy, slightly acidic flavour. It has a firmer texture than Robiola, but is still soft and creamy.
Conclusion
Robiola is a delicious and delicate Italian cheese that is popular all over the world. Its soft, creamy texture and delicate flavour make it a versatile ingredient in a variety of dishes. Whether enjoyed on its own or paired with other foods, Robiola cheese is a must-try for any cheese lover.
