Robiola is an Italian fresh cheese hailing from the Piedmont region with a cylindrical or squared shape. It is produced with cow's milk, goat and sheep, also mixed in varying proportions (Robiola due Latti and Robiola Tre Latti by Luigi Guffanti). For example, Robiola Bosina is made with cow's and goat's milk.
The organoleptic characteristics of Robiola vary depending on the milk and the cheese-making techniques. Smaller variants are caled "robioline".
Robiola cheese has no rind, a soft pure white paste that can be easily spread.
Genreally, it has a milky, delicate and slightly tart taste, but there are some types of Robiola with a sharper flavor, showing a brushed crust and aged for about three weeks.
One of the most pupular and delicious types of Robiola is Robiola di Roccaverano, a town in the province of Asti.