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Robiola is a cheese with very ancient origins, dating back to the Celtic-Ligurian period. Its name derives from the Latin “rubere”, which means to redden, and refers to the fact that this cheese, then called “Rubeola”, became more and more reddish as the aging went on.

The pasta of the robiola is soft and almost buttery on the inside, as well as on the outside in the unseasoned forms. As ripening progresses, the outer surface becomes compact, and changes color from white to reddish. Its maturation varies from a minimum of a few days up to a couple of weeks; this maturation, in addition to changing the color of the rind, naturally also changes the taste of the cheese. Fresh robiola has a very delicate, albeit slightly acidic, flavor, but as it matures this becomes more and more decisive and balanced.

Its typical taste is given by the feeding that the animals follow before milking: the pastures where they feed are characterized by aromatic herbs such as thyme, which have repercussions in the peculiar taste of this cheese. The feature that distinguishes this product from many others is that the milk used to prepare it is used raw, and not after a pasteurization process.
This process would in fact totally alter the organoleptic characteristics of Robiola, modifying its final taste.

Robiola (Variable weight about 250g)


  • Robiola can be eaten plain, as a side dish to salads or served on slices of bread of the day, given its extra-soft consistency, which allows it to be spread like a spreadable cheese.
    With this cheese you can also prepare first courses such as risottos or special pastas; given its slightly acidic taste it is ideal if combined with original ingredients, such as pears, speck or even shrimps and salmon.

  • The Robiola must be kept  in the fridge  at 4 ° C. Once the shape has been engraved, the interior must remain in contact with a transparent plastic film to be changed every 5 days. We do not recommend  from  freezing it would ruin its characteristics.

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