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.

The post Robiola: Italy’s Most Loved Soft Cheese appeared first on Cheese Atlas.

Xynomizithra Kritis is a gorgeous, fluffy white Greek PDO cheese that is a fabulous addition to classic Greek dishes. Read on to learn more about this whey cheese and how best to use it in your cooking.

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Where does Manouri come from?

Manouri is a semi-soft white cheese that originates from Western and Central Macedonia and Thessaly. Unlike most Greek PDO cheeses, Manouri is actually made with sheep’s or goat’s whey that has been drained when making Feta. As a result of this, its flavour is quite similar for Greece’s most famous cheese. However, its texture tends to be a bit creamier

How is Manouri made?

The actual production process involves adding pasteurised sheep’s or goat’s milk to the drained whey. Once the curds have drained, the maker packages the cheese in plastic cylinders. Because of this, Manouri does not develop any rind or casing and presents in a log shape.  

How to serve Manouri

On the palate, this white cheese exhibits a less salty flavour profile than Feta with pleasant notes of citrus. Locals like to use it in pastry dishes such as Spanakopita and can replace cream cheese in a cheesecake. Moreover, it excels in pasta dishes and salads. Having said that, this cheese is good enough to be served as a table cheese with a drizzle of honey. 

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

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Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Manouri: Deeply Connected To Feta (Greek PDO Cheese) appeared first on Cheese Atlas.

Where does Kefalograviera come from?

Kefalograviera is a pressed cooked Greek cheese that is made from 100% sheep’s milk or a mixture of sheep and goat’s milk. Actually, this is a fairly young cheese since production only began in the 1960’s. However, it has already become a firm favourite in Greece and around the world. Kefalograviera is produced in the mountains of Western Macedonia and Epirus and aged for 3 months or longer. 

How is the Macedonian Prince made?

Unlike most Greek cheeses, Kefalograviera has a firm texture that is dotted with eyes throughout. Also, as you’ve probably guessed from its name, Kefalograviera is a combination of two popular Greek cheeses: Kefalotyri and Graviera. As a matter of fact, it brings together the piquant quality in Kefalotyri and the mellowness of Graviera. The end result is a complex cheese with a savoury flavour and rich aroma. 

How to serve Kefalograviera

Unsurprisingly, this Greek PDO cheese is a hugely popular cheese for Saganaki. On top of this, the Greeks like to use it in pasta dishes and on meze platters. Finally, it pairs really well with full-bodied red wines, ouzo and some local white wines. 

If you can’t get your hands on Kefalograviera, some great alternatives are Kefalotyri, Parmigiano Reggiano, Pecorino Romano or a mature Gruyère. 

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

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This Greek PDO cheese is a mouthful in many ways. Discover Formaela Arachovas Parnassou, a mixed milk pressed uncooked cheese from Arachova.

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Where does Graviera Kritis come from?

As is often the case in Greece, Graviera Kritis is made mostly using sheep’s milk combined with goat’s milk (up to 20%). Moreover, the animals that produce the milk for Graviera Kritis cheese must be allowed to graze freely in the mountainous and semi-mountainous areas of Crete, where the cheese is made. This ensures that no pollutants or pesticides make their way into the milk that produces the cheese.

The other two types of Graviera that bear a PDO stamp are Graviera Naxou and Graviera Agrafon.

How is Graviera Kritis made?

Presently, artisans produce this cheese using traditional methods and ripen their wheels in Lasithio, Iraklion, Hania, and Rethymnos. After maturing for up to five months, Graviera Kritis develops a hard light-yellow paste surrounded by a natural rind.

Overall, its flavour is nutty and sweet, with a subtle savoury aftertaste. Actually, it is one of the most popular cheeses in Greece and is well-liked around the world. 

How to serve Graviera Kritis

Locals often serve this wonderful Greek PDO cheese as an appetiser or grated into soups and salads. Furthermore, it pairs particularly well with fruits including pear, apple, and grapes.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Graviera Kritis: The Most Popular Greek Graviera appeared first on Cheese Atlas.

Mixed milk cheeses are a bit of a rarity in Australia. And, when you do find one, you’re never quite sure what to expect. Rest assured, Holy Goat’s Nectar will not let you down. Read on to learn more about this stunning pressed cheese with a washed rind.

The post Nectar appeared first on Cheese Atlas.

Weapon of choice is a spoon

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The kind with one “T”

The post Aphrodite Feta appeared first on Cheese Atlas.