Robiola is a soft Italian cheese, usually short-aged, produced in various areas of northern Italy including Langhe, Bresciano and Valsassina: it can be made from cow, goat, pecorino and mixed milk.
according to some sources, the robiola takes its name from Robbio, an Italian town in the province of Pavia, where it was already produced in the 16th century.
Another etymology would have it that robiola derives from rubrum due to the reddish color that the rind of this cheese often takes.
According to another version, the robiola would take its name from "Robbia", a plant from which a red pigment is obtained that would recall the color of the external part of the dairy product.
- 100 gr stk