Robiola are unique cheeses from the Piemonte and Lombardia, which are regions of Italy. The cheeses have a long history going back into antiquity, and are members of the Stracchino family of cheeses. Ribiola is unique because it can be made from one, two, or three types of milk from cows, sheep, and goats, something a bit unusual in the cheese making world. It is also made in several styles as well, including fresh and aged, so this is a cheese that can be radically different in taste and texture depending upon how and who makes it. I read about it recently but haven't had the chance to try it since it can be hard to find in the U.S. Have you you seen or tried any of the varieties of Robiola available?
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Reader Comments (Page 1 of 1)
11-03-2006 @ 7:45PM
Allison said...
Robiola cheese is carred at igourmet.com, although currently shows as out of stock. If you haven't been to the site, you might enjoy shopping its aisles. I am a raving fan because of the quality of the items they offer, fantastic customer service and lots of special offers and discounts if you sign on for their newsletter (very much appreciated since the high quality items are pricey.) On the other hand, I recently tracked down the original sources for both organic fruit spreads and homemade domestic prosciutto. One was cheaper but priced out the same with shipping charges. The other was also slightly cheaper and the site offered a number of other goodies I also wanted. Other times, there's been no advantage at the producer's site, and of course it only works for domestic products that will also ship directly. Igourmet is especially high on my list of faves since it offers so many imported items I can't find anywhere else.
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11-03-2006 @ 7:53PM
Brett Corrieri said...
I carry ribiola cheese in my cheese shop. It is a great seller. The same purvator from Italy also makes Brunet and Rochetta. Cow's Milk and Cow and sheep's milk, respectively.
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11-03-2006 @ 8:18PM
Brian said...
I am usually able to find double-cream Robiola at the various Whole Foods markets in my area (Boston suburbs).
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1-15-2007 @ 3:45PM
Joanne said...
I'm currently crazy about Robiola di Castagna from Gianni Cora (wrapped in Chestnut leaves). The Robiola Rosso (wrapped in cherry leaves) is also amazing. It's worth seeking out an artisan robiola - a leaf wrapped one if you can find it (try www.formaggiokitchen.com or www.artisanalcheese.com). We also loved Robiola Sapore di Bosco from Arrigoni.
http://www.forkandbottle.com/cheese/cheesefind/chfind0905.htm
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