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).
Robiola cheese has a mild taste and can be used as is, just spread on a slice of bread or on a chracker for a good appetizer, as well as in many delicious recipes.
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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".
Fresh cheeses are a real delicacy. Perfect for a snack or to make delicious recipes, they are extremely versatile and can be used in the preparation of savory and sweet recipes.