Robiola

Robiola is a cheese from the Stracchino family that is thought to have originated in Lombardy. It resembles cream cheese in color and texture and has a pleasingly tangy flavor. Common throughout the Middle Ages, Robiola was made using many different flavorings and aging methods. Traditionally, it has been made from unskimmed milk from cows or goats. Sometimes, the milk from both is mixed to produce this cheese. The aging process yields a rather pinkish-red to reddish-brown color; the depth of this color often indicates of how long the Robiola has been aged.

There are different versions of Robiola, each with unique characteristics that enhance its appearance and taste. Usually Robiola is aged for about 20 days, but it can be eaten fresh as well. Robiola di Roccaverano DOC lacks a rind and has a sweet taste, while Robiola della Valsassina is aged in caves and has a fattier texture and stronger flavor. Other varieties, like the Robilini in the Lecco region of Lombardy, are made into small cork-like shapes and served after aging only a few days. Typically, Robiola is served with olive oil, salt, and pepper, and sometimes as part of a sauce consisting of puréed tomato, garlic, parsley, bread, and anchovies.

Like many other cheeses, Robiola is high in protein, and contains vitamins A, B, and D, as well as the minerals zinc, calcium, and selenium. It is common practice to serve it as a regular table cheese. Most Italian delis, specialty food stores, or supermarkets will carry Robiola. It must be stored properly after being purchased, and will keep fresh for up to one month. Follow the same guidelines in storing this cheese as you would any other cheese.