What is robiola?

Robiola is a type of soft-ripened cheese that originated in the Piedmont region of Italy. It is typically made from a blend of cow, goat, and/or sheep's milk. It has a creamy texture and a mild, slightly tangy flavor.

Robiola is aged for a short period of time, usually around 2-4 weeks, which allows it to develop a bloomy white rind similar to Brie or Camembert. This rind is edible and adds a subtle earthy flavor to the cheese.

Robiola is often enjoyed on its own, spread on bread or crackers, or used as a topping for pizzas, salads, or pasta dishes. It pairs well with fruits, nuts, and honey, as well as light and fruity wines such as Pinot Noir or Prosecco.

There are many variations of Robiola cheese, with different producers using different milk blends, aging techniques, and flavor profiles. Some popular types include Robiola di Roccaverano, Robiola Bosina, and Robiola Nuda.