Dairy
Robiola
Robiola is a soft Italian cheese family from Piedmont and nearby regions, often mixed cow, sheep, and goat milks under names like Robiola di Roccaverano. Texture is creamy to oozy; flavour is lactic, tangy, and delicate. Spread on bread, serve with honey or fruit, or finish pasta off heat. Young robiola is fragile—keep cold and eat soon.
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Unit
Characteristics
Preparations
FreshSpreadableTable
Traits
Bloomy Or FreshCreamyDelicateMixed MilkSoftTangy
History
IT
Piedmontese soft cheeses evolved into robiola forms from local milks.
IT
Robiola di Roccaverano PDO fixed mixed-milk soft cheese tradition.
Robiola-style mixed soft cheeses spread through specialty export.