What is Robiola?
A family of soft northern Italian cheeses, often mixed-milk.
Piedmont / Lombardy, Italy
cow, goat, sheep or mixed
Fresh / bright
Cheese profile
Origin, protection and character
Robiola comes from Italy, especially Piedmont / Lombardy. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
PDO for Robiola di Roccaverano
fresh to short aged
How to serve Robiola
cheese boards, pasta fillings, spreads
Good food matches
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
