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What is a Robiola Cheese?

robiolina noce

Historians believe  the generic name Robiola comes from the Latin “Rubium”, red, which refers to the shade attained by the rinds of these cheeses when they are allowed to age.

Characteristics and origin:

Robiola is an Italian cheese produced in Piedmont, North West, primarily in the hill country around the towns of Asti, Alessandria and Cuneo, known as the Langhe.

The Robiola is small and soft, typically made with exclusively goat milk or with a mix of milks, and have relatively short maturation periods. Many are eaten relatively fresh, matured from as few as 3 to 10 days, but others are aged longer than 4 weeks.

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