"Robiola" is the general name for soft cheeses from Northwest Italy. Varieties of Robiola are produced across Piedmont from the provinces of Cuneo, Asti and Alessandria and into Lombardy. It is one of the specialties of the Aosta Valley. The taste and appearance of Robiola varies depending upon where it was produced.
Made by La Casera in Lombardy, Robiola Rustica is a soft, cow’s milk cheese with an eye catching orange, red rind, similar to Taleggio. Beautifully wrapped with a rustic ribbon of straw, this small-format washed rind cheese is generally cave-aged for two to three months. The aroma is pleasantly pungent and the pâte is soft, velvety, and intensely-flavored, with bold fruity notes. The soft white interior has a rich, earthy flavor reminiscent of mushrooms and cream, with a nutty finish. The colorful rind provides a textural component and adds a subtle crunch to the cheese. Simply divine.