{"id":10059,"date":"2022-03-25T08:08:28","date_gmt":"2022-03-25T07:08:28","guid":{"rendered":"https:\/\/ingredients.saccosystem.com\/robiola-cheese-what-it-is-nutritional-values-and-how-to-use-it-in-cooking\/"},"modified":"2023-12-07T12:57:55","modified_gmt":"2023-12-07T11:57:55","slug":"robiola-cheese-what-it-is-nutritional-values-and-how-to-use-it-in-cooking","status":"publish","type":"post","link":"https:\/\/ingredients.saccosystem.com\/en\/robiola-cheese-what-it-is-nutritional-values-and-how-to-use-it-in-cooking\/","title":{"rendered":"Robiola cheese: what it is, nutritional values and how to use it in cooking"},"content":{"rendered":" \n

Robiola <\/strong>is one of those ingredients that can be used in so many different ways, both for sweet and savory recipes<\/strong>. However, not many people know that robiola is not a single cheese, but a denominative of a complex<\/strong> of Italian cheeses<\/strong>.<\/p> \n \n

In this article we delve into what robiola is<\/strong>, what the nutritional values <\/strong>are, and how best to use it in cooking<\/strong>.<\/p> \n\r\n

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What is robiola<\/h2> \n \n

The term robiola<\/strong> refers to a complex of cheeses<\/strong>, typical of the areas of Piedmont<\/strong> and Lombardy<\/strong>, 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<\/strong>, the village of Robbio<\/strong>.<\/p> \n \n

This cheese is soft<\/strong> and is made by processing cow, sheep, goat or mixed milk<\/strong>.<\/p> \n \n

What are the best-known robiolas<\/h3> \n \n

Among the best-known robiolas are that of Roccaverano<\/strong>, in Piedmont, which is made from cow’s, goat’s and sheep’s milk, and enjoys the Protected Designation of Origin mark (PDO<\/strong>) and that of the Beck<\/strong>, which is a type of fresh goat cheese produced only in October and November, the time when goats prepare for mating.<\/p> \n\r\n

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How robiola is made<\/h2> \n \n

The creaminess and unique taste of robiola are the result of a specific manufacturing process<\/strong>. The milk is combined with animal rennet and milk enzymes<\/a><\/strong> 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<\/strong>, it is considered seasoned, from the tenth day of being put in the molds.<\/p> \n\r\n

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The nutritional values of robiola cheese<\/h2> \n \n

Robiola<\/strong>, compared to other types of well-aged cheeses, is less caloric<\/strong>: the average serving is about 80-100 grams with 250-310 kcal. Calories are provided mainly by lipids and then by proteins and carbohydrates.<\/p> \n \n

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<\/strong>, thus proving suitable for feeding in growing individuals or people at risk of osteoporosis.<\/p> \n \n

This product is also often used in the dietary therapies of people with metabolic disorders or high cardiovascular risk.<\/p> \n\r\n

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How to use robiola cheese in cooking: recipes<\/h2> \n \n

One of the most appreciated features of robiola<\/strong> is its mild taste<\/strong>, which makes it versatile in many recipes <\/strong>and suitable for the palates of both young and old.<\/p> \n \n

Creaminess <\/strong>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.<\/p> \n \n

Some people use it as a basic ingredient for a first course<\/strong> 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.<\/p> \n \n

Another recipe<\/strong>, ideal for colder times of the year, is a vegetable velout\u00e9 with robiola cheese<\/strong>, which adds just the right texture to the dish, with an extra touch of flavor.<\/p> \n \n

But robiola <\/strong>is also very suitable for preparing sweet dishes:<\/strong> an example is a dessert by the glass with a robiola-based cream accompanied by a strawberry compote and fresh mint.<\/p> \n \n

An ingredient that combines lightness, taste, creaminess and versatility, robiola<\/strong> is a great product to enhance one’s creativity in the kitchen<\/strong>.<\/p> \n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":2,"featured_media":9376,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[276],"tags":[277,273],"class_list":["post-10059","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-en","tag-cheeses","tag-lactic-ferments"],"acf":[],"_links":{"self":[{"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/posts\/10059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/comments?post=10059"}],"version-history":[{"count":1,"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/posts\/10059\/revisions"}],"predecessor-version":[{"id":10060,"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/posts\/10059\/revisions\/10060"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/media\/9376"}],"wp:attachment":[{"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/media?parent=10059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/categories?post=10059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/tags?post=10059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}