Feta Cheese vs Robiola Cheese

Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, while Robiola Cheese is soft-ripened, creamy and made from cow, goat, or sheep milk, originating in Italy.

What Is Feta Cheese?

Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.

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 Feta Cheese and Robiola Cheese?

• Origin: Feta Cheese (Greece), Robiola Cheese (Italy)
• Milk type: Feta Cheese (goat's and sheep's milk), Robiola Cheese (cow, goat, sheep)
• Texture: Feta Cheese (Soft, white, aged in brine), Robiola Cheese (soft-ripened, creamy)
• Rind: Feta Cheese (None), Robiola Cheese (bloomy, or none depending on variety)
• Taste: Feta Cheese (Sharp to mild), Robiola Cheese (tangy, mildly sour)

Side-by-Side Comparison

Taste Comparison: Does Feta Cheese Taste Like Robiola Cheese?

Feta Cheese reads as sharp to mild, while Robiola Cheese brings tangy, mildly sour character. On the nose, Feta Cheese offers ewe's milk, butter, yoghurt, contrasted with Robiola Cheese's mild, no ammonia. More specifically, Feta Cheese shows sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer., while Robiola Cheese leans toward smooth and full, tangy-lactic, sweet and yielding in the roccaverano style.

Can You Substitute Feta Cheese for Robiola Cheese?

Feta Cheese can stand in for Robiola Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, white, aged in brine bite and body where the recipe calls for soft-ripened, creamy. Flavor-wise, Feta Cheese reads as sharp to mild while Robiola Cheese brings tangy, mildly sour notes.

Which Is Better, Feta Cheese or Robiola Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, white, aged in brine cheese, go with Feta Cheese. For a soft-ripened, creamy profile, Robiola Cheese is the better fit. Flavor-wise, Feta Cheese suits recipes that want sharp to mild notes, while Robiola Cheese fits dishes calling for tangy, mildly sour.

Frequently Asked Questions

Is Feta Cheese the same as Robiola Cheese?

No, they're distinct cheeses. Feta Cheese originates in Greece, while Robiola Cheese comes from Italy. Feta Cheese is made from goat and sheep milk; Robiola Cheese uses cow, goat, or sheep.

Is Feta Cheese similar to Robiola Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Feta Cheese for Robiola Cheese?

You can, but expect a shift in richness and milk character.

Does Feta Cheese taste like Robiola Cheese?

Feta Cheese reads as sharp to mild, while Robiola Cheese is tangy, mildly sour. Aromas also diverge. Feta Cheese leans ewe's milk, butter, yoghurt, and Robiola Cheese is closer to mild, no ammonia.

What is Feta Cheese made of?

Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.

What is Robiola Cheese made of?

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

Which should I choose, Feta Cheese or Robiola Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Robiola Cheese is soft-ripened, creamy.