Robiola: Italy’s Most Loved Soft Cheese

Cheese Atlas — Sat, 21 Sep 2024 07:27:57 +0000

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.

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

Occelli al Barolo: Italian Drunken Cheese

Cheese Atlas — Sun, 14 Jun 2020 23:00:42 +0000

About Occelli al Barolo

Occelli Al Barolo is a semi-soft cheese made in Italy by Beppino Occelli. He has been making artisanal cheeses in the Langhe hills of Piemonte, Italy, since 1976. Moreover, his signature cheese is this drunken cheese made using pasteurised cow’s milk.

The tradition of making drunken cheese (formaggio imbriago) dates back to World War I when farmers would cover their cheese wheels in grape marc to hide them from scavenging soldiers.

Coated with Nebbiolo grapes

The cheese wheels are matured for up to 18 months during which they are coated with the marc of local Nebbiolo grapes enriched with Barolo wine. Marc consists of the skin, pulp, seeds and stems left over from wine production.

The end result is a stunning semi-soft cheese with a dark purple marc rind and a dense straw-coloured pâte that is melt-in-your-mouth creamy. Furthermore, its aroma is reminiscent of a mixture of fresh yoghurt and wine.

On the palate, the Occelli al Barolo is buttery, sweet and sharp with subtle flavours of red wine.

How to pair Occelli al Barolo

We can’t look past the obvious pairing here. Grab yourself a glass of Barolo wine and grapes, and enjoy this stunning Italian cheese.

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 Occelli al Barolo: Italian Drunken Cheese appeared first on Cheese Atlas.

Piemonte Archives | Cheese Atlas