Saturday, 23 October 2010
Robiola is an Italian soft-ripened cheese of the Stracchino family, made with varying proportions of cow, goat and sheep milk.
The cream-colored cheese has a smooth and a slight sour flavour, likely due to the high (52%) fat content.
Robiola is generally served as a table cheese, either alone or drizzle with olive oil, salt and pepper.
When storing it is advisable not to wrap the cheese in plastic. Since Robiola is a soft cheese, it is has to be refrigerated, unwrapped in its crust or wrapped in paper. Best used within a week of purchase.
If unavailable, you may use Brie or Camembert as a substitute.