Blue Cheese vs Robiola Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Robiola Cheese is soft-ripened, creamy and made from cow, goat, or sheep milk, originating in Italy.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What Is Robiola Cheese?

Robiola is an Italian soft-ripened cheese from the Langhe, made with varying proportions of cow's, goat's and sheep's milk. Its taste and look shift by producer, from the rindless Robiola di Roccaverano to the bloomy-rinded Robiola Lombardia.

What's the Difference Between Blue Cheese and Robiola Cheese?

• Origin: Blue Cheese (France), Robiola Cheese (Italy)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Robiola Cheese (soft-ripened, creamy)
• Rind: Blue Cheese (Natural), Robiola Cheese (bloomy, or none depending on variety)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Robiola Cheese (tangy, mildly sour)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Robiola Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Robiola Cheese brings tangy, mildly sour character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Robiola Cheese's mild, no ammonia. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Robiola Cheese leans toward smooth and full, tangy-lactic, sweet and yielding in the roccaverano style.

Can You Substitute Blue Cheese for Robiola Cheese?

In most recipes, Blue Cheese and Robiola Cheese can be swapped with reasonable results. Both are cow, goat, or sheep-milk cheeses, so the base character carries over. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for soft-ripened, creamy. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Robiola Cheese brings tangy, mildly sour notes.

Which Is Better, Blue Cheese or Robiola Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a soft-ripened, creamy profile, Robiola Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Robiola Cheese fits dishes calling for tangy, mildly sour.

Frequently Asked Questions

Is Blue Cheese the same as Robiola Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Robiola Cheese comes from Italy.

Is Blue Cheese similar to Robiola Cheese?

Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.

Can I substitute Blue Cheese for Robiola Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Blue Cheese taste like Robiola Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Robiola Cheese is tangy, mildly sour. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Robiola Cheese is closer to mild, no ammonia.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

What is Robiola Cheese made of?

Robiola Cheese is made from cow, goat, or sheep milk. It originates in Italy.

Which should I choose, Blue Cheese or Robiola Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Robiola Cheese is soft-ripened, creamy.