Robiola is a fresh soft cheese hailing from Piedmont. This generic name includes a range of fresh white cheeses made from cow, goat or sheep milk or with a mixture of two or three types of milk, hence two-milk Robiola and three-milk Robiola). Consequently, there are a several varieties of Robiola, whose taste and appearance depends upon the region and the techniques used during produced: Robiola Bosina, Robiola di Roccaverano, Robiola Nostrana, just to name a few.
Mixed milk robiola is usually produced in the spring and summer months that is the goats and sheep's milk producing period.
Robiola cheese has a mild taste and can be used as is, just spread on a slice of bread or on a cracker for a good appetizer, as well as in many delicious recipes.
Find out amazing recipes with Robiola and useful tips to use this fantastic soft cheese.
