Robiola, Robiola, ROBIOLA!

If you’re looking for a big hit on your next cheese platter, it’s worth the effort to track down a good Robiola.  When it comes to getting a balance of flavor, one that tends to appeal to a nearly everyone who worships at the alter of cheese, three milks are better than one.

Since 1876, the highly prized Luigi Guffanti Robiola 3 Milks has a long tradition of proving the point. When Cow, Goat and Sheep milks are blended the result is a gorgeous, creamy, bloomy rinded wonder with a moist texture and infinite spreadability.

Robiola’s are produced in the dairies of the Langhe region of Italy and they don’t last long once they are made (just a few weeks). That can make it tricky to find outside of NYC or the Bay Area in the US. Here in Ohio, it took me a few weeks to locate a Robiola, so big thanks to the Whole Foods in Grandview! 

If you find one, you’re in for a treat. A lovely tang cuts through the buttery finish and says, “hello cheese lover… where have you been all my life!”

Lovely Dropping Blooming Rind
Lovely Drooping Blooming Rind

Robiola rinds develop a droop with aging, sometimes enveloping the bottom cheese paper. Don’t ditch that rind though, it’s delicious.

Luigi Guffanti Cheese Masters Since 1876
Luigi Guffanti Cheese Masters Since 1876

On getting my thin wheel of gold home and opening the container, the heady scent of a complex, slightly stinky cheese wafted the air and a familiar smile spread over my Husbands face. Man he loves his cheese! It might take some effort but for me, that smile is worth asking every local cheese monger to help me track a Robiola down. Besides, nothing is better than an amazing cheese to make dinner prep easier. I can get away with a salad for dinner when I start or end with a Robiola!

 

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