This is a young cheese from the stracchino family. Robiola has no rind and a pleasant, intense aroma with a slightly acidic taste that lingers. Spreadable and uniform. When transforming the milk into cheese (this process is called Cheesemaking), robiola uses milk that has just soured, whilst stracchino uses rennet. This cheese has a shelf life of 40 days from production. Robiola can be eaten on its own, on a cheese plate, in risotto, spaghetti, crostini & pizza. Check out the recipe on our website: Pickled Fig, Robiola & Pistachio Oil Crostini.

2 Responses to “Robiola”

  1. Chris Ludwig November 11, 2015 at 9:09 am #

    Can I purchase Nonno Nanni Robiola locally? I live in the NW suburbs of Chicago. Thanks

    • lamozzarella August 1, 2017 at 2:40 pm #

      Just order on the website and we can get it to you. We are located in Barrington/Inverness area but do not have a store.

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