Antonio Carluccio, Priscilla Carluccio

Robiola

Appears in
top 1000Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About
This soft cheese, traditionally made with unpasteurized full-cream cows’ milk, is now commercially produced using treated milk. Although it is a speciality of Lombardy, it is also made in Piedmont where the cheese has an aromatic, spicy flavour. The drained curd is dipped in brine then matured for 20-30 days. It must then be eaten immediately, as a table cheese. Smaller versions of the same cheese are called robioline.

Robiola delle Langhe is a variation of the main cheese made with a mixture of cows’ and goats’ milk to give a very distinctive flavour. Another variation, Robiola di Roccaverano, was at one time made only with goats’ milk, but is now made using only cows’ milk. Robiola is one of the cheeses generally used to make Bros.