All Piemonte ans especially the province of Cuneo (around Alba).
Cheese of cow’s milk, if necessary with ovine and oat’s milk, with soft and raw dough.
Shape and dimensions
Cylindric shape, with 10–18 cm diameter, 2-4 cm high. A mould weighs 200 to 400 grams. The rind is white or pale yellow in the fresh moulds, brown-red in the seasoned ones.
Looks of the dough
In the fresh moulds the dough is soft, white or pale yellow. In the seasoned ones it is darker, pale yellow, sometimes compact.
Robiola is probably from the Langhe, as is Murazzano, a particular kind of robiola. Its name has two different origins: either it’s from the commune of Robbio Lomellina and the cheese that was produced there, or from the latin “Rubeola”, defining the red color of the rind in the seasoned moulds.
It is usually made with cow’s milk, sometimes mixed with ovine and oat’s milk. The milk is coagulated at 35-38°C with liquid rennet, and the mix thus obtained is cut in pieces as big as a nut, and put in the moulds for 7-8 hours at 18-25°C.
It is salted dry; the seasoning lasts 4 to 8 days in fresh and humid rooms; the seasoned kind stays there for 40-50 days.
Taste and smell
They can change a lot, depending on which milk is used and on the situation in which the cheese has seasoned. The fresh moulds have a pleasant flavour, reminding of milk, of the acid of rennet and sometimes of truffle. They have the sweetness and delicacy of fresh milk. The seasoned ones have more intense flavours, of hot and herbs.
How to eat it
Alone (as a hors d’oeuvre, with oil and pepper) orin dishes. They can be preserved in oil or dry in carefully closed jars.
Langhe Chardonnay and Roero Arneis with the fresh moulds. Verduno Pelaverga and Dolcetto di Dogliani with the seasoned ones.