A guide to robiola — the soft, creamy, tangy cheese of Piedmont and Lombardy. Its many forms, delicate flavor, and how to enjoy it.
Robiola is one of Italy's loveliest soft cheeses — creamy, delicate, and gently tangy, made in many forms across the northwest of the country. From fresh and milky to ripened and pungent, it's a family of cheeses that rewards exploration.
What Robiola Is
Robiola is a soft Italian cheese from the Piedmont and Lombardy regions of northwest Italy. It's traditionally made from cow's, sheep's, goat's milk, or blends, and comes in many local versions. The name covers a range of soft cheeses, from very fresh, young types to bloomy-rind and even washed-rind versions. The most famous protected version is Robiola di Roccaverano, a goat's-milk (or mixed) cheese from Piedmont.
A Family of Cheeses
Like several Italian cheeses, robiola is more a family than a single product. Fresh robiola is soft, moist, and spreadable, mild and milky. Bloomy-rind robiolas, such as Robiola Bosina, have a thin white rind and a richer, creamier paste reminiscent of a small brie. Robiola di Roccaverano is often made from goat's milk and can be eaten fresh or aged into something firmer and more pungent. This range means robiola can be delicate or characterful depending on the type.
Flavor and Texture
Fresh robiola is soft, creamy, and spreadable, with a mild, milky, gently tangy flavor and a clean finish. Bloomy-rind versions are richer and more buttery, with mushroomy notes from the rind, while aged goat's-milk versions develop a sharper, tangier, more pungent character. Across its forms, robiola tends to be delicate and creamy rather than bold, with a pleasant lactic tang. The milk used shapes its richness and tang.
How to Use Robiola
Robiola is wonderful spread on crusty bread or crostini, dolloped onto pizza after baking, or served on a cheese board with honey, fruit, and nuts. Its creamy texture makes it lovely stirred into pasta and risotto for richness, folded into fillings, or used in place of other soft fresh cheeses. Bloomy-rind versions are best enjoyed at room temperature on a board, like a small, luxurious brie.
Pairings
Robiola pairs with the wines of Piedmont and Lombardy — crisp whites, sparkling wines, and light reds — as well as with honey, figs, and fresh fruit. Its delicate, creamy character welcomes gentle, fresh accompaniments and a little sweetness.
Buying and Storing
Robiola is sold in many forms, from fresh tubs to bloomy-rind rounds. Being a soft, fresh cheese, it's perishable — keep it refrigerated and use within a few days to a week. Bring bloomy-rind versions to room temperature before serving to bring out their flavor and texture.
Frequently Asked Questions
What is robiola?
A family of soft Italian cheeses from Piedmont and Lombardy, made from cow's, sheep's, goat's, or mixed milk, ranging from fresh and mild to ripened and pungent.
What does robiola taste like?
Generally soft, creamy, and gently tangy; bloomy-rind versions are richer and more buttery, aged goat versions sharper and more pungent.
How do you use robiola?
Spread on bread, dolloped on pizza, stirred into pasta and risotto, or served on a cheese board with honey and fruit.