Pronunciation: [roh-bee-OH-lah]

A soft, fresh cheese made throughout northern Italy in a variety of styles, Robiola can be made from cow's, goat's and/or sheep's milk. These cheeses are usually small (from 6 to 14 ounces) and wheel- or square-shaped. Their rinds are either bloomy or washed and range in color from white to pale golden to pinkish. Interiors range from snowy white to ivory. Robiolas are typically aged for 3 weeks or less and at that point are very creamy. However, some are aged up to 3 months and have a much drier texture. Flavors range from delicate, mild and tangy when young to more pungent with longer ripening. Occasionally Robiolas are wrapped in pine boughs or leaves (such as rosemary, cabbage, fig, grape or walnut). Robiola Piedmont is a generic name for Robiola cheeses made throughout Piedmont. Robiola Lombardia is a generic name for taleggio-style washed-rind cheeses made throughout the Lombardy region. Smaller versions of Robiola are sometimes called Robiolina. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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