Robiola

Robiola is a delightful Italian cheese from the Langhe region and belongs to the Stracchino family of soft-ripened cheeses. Its unique flavor profile is derived from a blend of cow's, goat's, and sheep's milk. Robiola is widely produced in Piedmont, particularly in the provinces of Cuneo, Asti, and Alessandria, and also extends into Lombardy and the Aosta Valley.

There are several varieties of Robiola, each offering distinct tastes and appearances based on its place of origin. Some of the well-known types include Robiola di Roccaverano DOP/DOC, Robiola Lombardia, and La Tur.

Robiola has a rich history, with origins possibly tracing back to the Celto-Ligurian farmers of the Alta Langa region. It is a versatile cheese, perfect as a table cheese enjoyed on its own or with a drizzle of oil, sprinkling of salt, and pepper. Additionally, it is an excellent ingredient for recipes such as risotto and spaghetti.

Proper storage is essential to keep Robiola fresh. Avoid wrapping it in plastic to prevent spoilage. Instead, store it unwrapped in its rind or wrapped in paper, and consume it within a week of purchase for optimal flavor.