Robiola is a lovely soft cheese from the rolling, lush hills in the northern Italian regions of Lombardy and Piedmont. Often thought of as a just a square, milky tasting curd, Robiola has many delicious incarnations. At first glance this cows milk based ruddy beauty looks and smells an awful lot like Taleggio, a popular Italian cousin of di Bosco. But beneath the rippling, sticky orange, mold dusted rind lies a paste that is even more of a knock out than even Taleggio can give. The cheese itself hits the tongue with a powerful blast of fleur de sel. Which is followed by the big tang of butterfat and lingering notes of minerals with an unctuous fruit finish.

4.0

1 ratings

Donald Sciame

a year ago

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