I don’t know about you, but when I try to imagine what life must have been like in 15th century Italy, easy isn’t the first thing that comes to mind.
Life was undoubtedly simpler though, the pleasures closer to nature. While lots of things have changed over the centuries, at least one delicious remnant of those bygone years remains with us to this day.
Though it’s not exactly known when it first appeared, there’s speculation that the heavenly flavor of Robiola cheese arose from this time period.
Robiola cheese is a variety of soft Italian cheeses produced in the Lombardy and Piedmont regions of Italy. It is derived from a combination of cow’s milk, goat’s milk or sheep’s milk.
In some types, two of the milks are combined to produce what’s known as Robiola Due Latti (Latte) or “two milks”. In other varieties, three of the milks are combined to form Robiola Tre Latti (Latte) or “three milks”.
Some believe that the cheese is named after the town of Robbio while others think it originated from the term for red (or blush) in Latin, rubere. The latter version refers to the color that the cheese crust develops after maturing.
Lovers of this cheese favor it for its creamy texture and earthy, slightly tangy taste. In some ways, it’s like other types of cheese you may already be familiar with, such as Brie, Mascarpone or Ricotta.
Fresh vs. Mature Robiola
Robiola can be enjoyed when both fresh and mature, depending on personal preference.
Rabiola is fresh anywhere from 4 to 10 days. During this time, the presence of a rind is possible because of natural mold blooms. Coloration in the body can range from milky white to the color or hay or straw. In terms of consistency, fresh Robiola has a pastelike texture. The cheese tends to be more tangy or slightly sour at this stage.
After the ten-day mark, Robiola starts to mature. The rind will become more pronounced and take on the characteristic reddish hue that the cheese is known for. The cheese will shrink and condense, thanks for the changes in milk protein composition. It will also transition from the earlier paste-like texture and become creamier.
|Fresh Robiola (4-10 days)
|Mature Robiola (over 10 days)
|Presence of Rind
|Milky white to straw color
Popular Types of Robiola Cheese
There are many varieties of Robiola to choose from but no matter which you select, they all feature the same luxurious creamy texture and subtle taste that makes it so beloved by connoisseurs.
This variety of Robiola is by far the most popular and is a Due Latti variety. It is made from pasteurized cow’s milk and sheep’s milk and is widely loved for its edible rind, silky smooth interior, and balanced flavor profile. Notes of mushroom, fruit and a pleasant tangy finish make this cheese a favorite for recipes or appetizers.
This type of Robiola is a Tre Latti variety. Robiola Rochetta is made from a combination of pasteurized cow’s milk, sheep’s milk and goat’s milk. Robiola Rochetta’s taste can be described as a blend of sweetness and acidity with notes of butter and creme fraiche.
Riobiola La Tur
Robiola La Tur is a Tre Latti cheese made from goat’s milk, cow’s milk and sheep’s milk. Just beneath the thin rind lies a cheese with a creamy, spreadable texture. In terms of taste, has an earthy flavor with a bit of tang courtesy of the goat’s milk used in the cheese.
|Pasteurized cow’s milk and sheep’s milk
|Mushroom, fruit, tangy finish
|Pasteurized cow’s milk, sheep’s milk, and goat’s milk
|Blend of sweetness and acidity, butter and creme fraiche
|Robiola La Tur
|Pasteurized goat’s milk, cow’s milk, and sheep’s milk
|Creamy texture, earthy flavor with a tang
Other Types of Robiola Cheese
- Robiola Brusina
- Robiola Di Bosco
- Robiola Di Roccaverano
Hiya! I’m Kimberly, a contributing writer here at Miss Buttercup. I was born and raised in the UP, Michigan’s Upper Peninsula for those who don’t know, the land of beautiful, beach-filled sunny summer days and bone-chilling long winters. Growing up there made me appreciate all the little things about life, especially the way a delicious meal can bring people closer together. I try and put that same feeling into each article I write and I hope it comes across that way!