What is Robiola?

Robiola is a soft Italian cheese from Piedmont, made from cow's, goat's, or sheep's milk (or a blend). It has a creamy, spreadable texture and mild, slightly tangy flavor that becomes more complex with age. Young robiola is sweet and delicate, while aged versions develop a stronger, more pungent character with a natural rind.

Cooking Tips:

• Serve at room temperature: Remove from fridge 30 minutes before serving to achieve optimal creamy texture and full flavor development.

• Gentle melting: Robiola melts beautifully but avoid high heat - it can become grainy. Perfect for stirring into risottos or pasta at the end of cooking.

• Pairing power: Complements honey, fresh herbs, nuts, and stone fruits. Excellent on bruschetta or flatbreads.

• Don't overcook: When using in sauces, add off the heat and stir gently. The residual heat will melt it perfectly.

• Storage: Wrap in parchment paper, not plastic, and use within a week of opening.

• Its versatility makes it perfect for both cooking and cheese boards.