Robiola facts for kids

Quick facts for kids Robiola
Robiola cheese
Country of origin	Italy
Region, town	Lombardy and Piedmont
Source of milk	Cows, Goats, Sheep or a blend
Pasteurized	Best if not pasteurized, though can be with live lactic yeasts blended in
Texture	Soft-ripened
Aging time	none to 20 days
Certification	DOC / DOP for Robiola di Roccaverano

Robiola is a special kind of soft Italian cheese. It comes from the Langhe region in Italy. This cheese can be made from cow's, goat's, or sheep's milk, or even a mix of them! Some people think its name comes from the town of Robbio. Others believe the name comes from the word rubeole, which means "ruddy" or reddish. This might be because of the color of the cheese's outer layer, called the rind, as it gets older.

What is Robiola Cheese?

Robiola is known as a "soft-ripened" cheese. This means it has a creamy texture and gets softer as it ages. It belongs to a group of cheeses called the Stracchino family.

Where Robiola is Made

You can find different types of Robiola cheese across two regions of Italy: Piedmont and Lombardy. It is also a special food in the Aosta Valley. The way Robiola looks and tastes can change a lot depending on where it was made.

Different Kinds of Robiola

• Robiola di Roccaverano: This type of Robiola has no rind at all. It is a light straw-yellow color. It tastes sweet and is very soft. This specific kind has a special certification called DOP or DOC, which means it is protected and must be made in a certain way in a specific area.
• Robiola Lombardia: This Robiola has a thin rind that can be milky-white or even pink. It often comes in small, round shapes. The cheese inside is creamy and has a full, tangy, and slightly sour flavor. You can eat the rind, as it is mild and adds a little crunch.
• La Tur: This is an example of Robiola from the Piedmont region. It has a soft, cake-like rind. Underneath, it has a tangy, creamy layer. For these cheeses, the fresh curds (the solid part of the milk that becomes cheese) are gently placed into molds. They drain naturally without being pressed with heavy weights.

How Robiola Tastes

The taste of Robiola can be quite tangy. This is often because the animals that produce the milk eat wild herbs. These herbs give the milk a special flavor that carries into the cheese.

Enjoying Robiola Cheese

Robiola is usually eaten on its own as a "table cheese." You can enjoy it plain, or with a little bit of olive oil, salt, and pepper. In Piedmont, fresh Robiola is often eaten with a drizzle of honey.

Cooking with Robiola

Robiola is also used in cooking. It can be added to famous dishes from the Piedmont region. For example, you might find it in "risotto robiola" or "aglio robiola spaghetti."

Storing Your Robiola

It is important to store Robiola correctly to keep it fresh. Do not wrap it tightly in plastic, as the cheese needs to "breathe" and can spoil. It is best to store it in the refrigerator, either unwrapped in its natural rind or wrapped loosely in paper. It is best to eat it within a week of buying it. If stored properly, it can stay fresh for up to one month.