Italian fresh soft cheese from the town of Roccaverano, in the province of Asti, in Piedmont. It is produced with cow's milk, goat's and sheep's milk, mixed in variable proportions. The essential thing is that at least 50% of the milk used is goat's milk, the remaining 50% could be both sheep and cow's milk.
The Robiola cheese has no rind; the paste is tender, easily spreadable, porous and white. The sweetness of the aroma is reminiscent of milk and the taste is intense and slightly acidic and delicate.
Robiola is a cheese in all respects, although it is often mistaken for a lean dairy: a portion of 100 grams robiola brings 333 calories.
The Robiola cheese has no rind; the paste is tender, easily spreadable, porous and white. The sweetness of the aroma is reminiscent of milk and the taste is intense and slightly acidic and delicate.
Robiola is a cheese in all respects, although it is often mistaken for a lean dairy: a portion of 100 grams robiola brings 333 calories.