Flavour Profile: The various types of Robiola are very different depending on the type of milk used and the conditions of curing. In the fresh product the aroma is pleasant thanks to the sweetness of the milk and the acidity of the curd. It’s full flavoured, tangy and mild, slightly buttery with a sweet after taste. In aged Robiola the aroma and taste sensations are fuller, intense, with hints of herbs, and sometimes spicy.
Drink Pairing: Pair this with a lovely, dry Italian rose such as our Primativo Rosato!
How to Enjoy: This is an incredibly versatile cheese that can be enjoyed with salmon and crackers for starters, made into pasta sauces for mains or even made into a cheesecake.
Explore our full range of Italian cheeses here.
