Robiola is one of those ingredients that can be used in so many different ways, both for sweet and savory recipes. However, not many people know that robiola is not a single cheese, but a denominative of a complex of Italian cheeses.
In this article we delve into what robiola is, what the nutritional values are, and how best to use it in cooking.
What is robiola
The term robiola refers to a complex of cheeses, typical of the areas of Piedmont and Lombardy, which differ in the type of milk used, the maturation and ripening of the rind. Specifically, this term comes from a town in the province of Pavia, the village of Robbio.
This cheese is soft and is made by processing cow, sheep, goat or mixed milk.
What are the best-known robiolas
Among the best-known robiolas are that of Roccaverano, in Piedmont, which is made from cow’s, goat’s and sheep’s milk, and enjoys the Protected Designation of Origin mark (PDO) and that of the Beck, which is a type of fresh goat cheese produced only in October and November, the time when goats prepare for mating.
How robiola is made
The creaminess and unique taste of robiola are the result of a specific manufacturing process. The milk is combined with animal rennet and milk enzymes and left to stand for a few hours. Dry salting is done on both sides of the product, and for maturation, the fresh product is kept in special rooms for at least 3 days from the time it is put into the molds. In the case of the well-known Robiola di Roccaverano, it is considered seasoned, from the tenth day of being put in the molds.
The nutritional values of robiola cheese
Robiola, compared to other types of well-aged cheeses, is less caloric: the average serving is about 80-100 grams with 250-310 kcal. Calories are provided mainly by lipids and then by proteins and carbohydrates.
This type of food contains an appreciable amount of vitamin B2 and vitamin A, and as minerals it is rich in calcium, phosphorus and sodium, thus proving suitable for feeding in growing individuals or people at risk of osteoporosis.
This product is also often used in the dietary therapies of people with metabolic disorders or high cardiovascular risk.
How to use robiola cheese in cooking: recipes
One of the most appreciated features of robiola is its mild taste, which makes it versatile in many recipes and suitable for the palates of both young and old.
Creaminess is another element that sets it apart: in fact, robiola can be eaten on its own, accompanied by a side of fresh vegetables and some whole-wheat bread for a light lunch, but it can also be included in more elaborate sweet and savory recipes.
Some people use it as a basic ingredient for a first course because it perfectly blends the ingredients in the sauce. One example is a whole wheat pasta with a crisp vegetable sauce and a little robiola cheese to create the right creaminess without sacrificing lightness.
Another recipe, ideal for colder times of the year, is a vegetable velouté with robiola cheese, which adds just the right texture to the dish, with an extra touch of flavor.
But robiola is also very suitable for preparing sweet dishes: an example is a dessert by the glass with a robiola-based cream accompanied by a strawberry compote and fresh mint.
An ingredient that combines lightness, taste, creaminess and versatility, robiola is a great product to enhance one’s creativity in the kitchen.
