Robiola

Robiola is a type of Italian cheese that belongs to the family of soft, fresh cheeses. It is typically made from cow’s milk and is known for its mild, slightly tangy flavor with a creamy texture. The cheese is often produced in the regions of Lombardy and Piedmont, particularly around the towns of Robbio and Pavia, which are associated with its name. Robiola is a semi-fresh cheese, meaning it is consumed within a few weeks of production, as it does not have a long shelf life due to its soft and perishable nature.

The cheese is usually made with raw or pasteurized cow’s milk, though some variations may include a small amount of water to enhance its moisture content. It is often produced in small, round wheels with a diameter of about 10 to 15 centimeters. The rind of Robiola is typically uncooked, allowing it to retain its natural moisture and freshness. Its color ranges from pale yellow to light orange, depending on the aging process and milk used.

Robiola is commonly used in Italian cuisine as a spreadable cheese, often paired with fruits like figs, apples, or pears. It is also popular in sandwiches, salads, and as a topping for pasta dishes. Due to its delicate flavor, it is best enjoyed within a few days of purchase. The cheese is often sold in refrigerated sections of Italian grocery stores or specialty cheese shops.