Robiola could be called Italy's version of brie or camembert, but is usually made with blended milk and square in shape. Robiola is a soft cheese encased with a delicate white mold rind. This version is made with both cow’s and sheep's milk, and will start to run once cut.
The flavors are milky and rich, with just the right amount of salt. The rind is thin and palatable, with the fragrance white mushrooms.
Historically, milks were blended for home cheesemaking, when a household owned a small number of animals – maybe a cow and a few goats and sheep. With less than a herd and very little milk, a family might mix all their household’s milk together to cook up small cheeses that were easy to make and enjoyed soon after production.
Therefore as you're enjoying this cheese, imagine you’re the dinner guest at a home in Northern Italy, where the cheese was made in-house. Great for sharing, enjoy this oozy square in one sitting with another cheese lover.
Ingredients:pasteurized cow's milk, pasteurized sheep milk, salt, rennet.