Orkney Scottish Island Cheddar Cheese vs Robiola di Roccaverano Cheese
Orkney Scottish Island Cheddar Cheese is a firm but malleable; smooth and closed; extra mature may have a slightly brittle texture with lactate crystals cow-milk cheese, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato) and made from cow, goat, and sheep milk, originating in Italy.
What Is Orkney Scottish Island Cheddar Cheese?
Orkney Scottish Island Cheddar is a Protected Geographical Indication (PGI) cheese made in the Orkney Islands, Scotland. It is crafted using local milk and a unique dry stir technique developed in 1984, which gives it a firm, dense texture. The cheese matures for 6 to 18 months, creating medium, mature, and extra mature varieties with savory, nutty flavors. The production process includes hand-salting the curd for even distribution and controlled maturation for consistent quality. Orkney Cheddar has won multiple awards and is known for its excellent melting properties. It is available in both white and colored forms, with the latter containing a vegetable-based pigment.
What Is Robiola di Roccaverano Cheese?
Robiola di Roccaverano is a PDO cheese from Piedmont, specifically the Roccaverano area, made exclusively from goat's milk or a blend including cow's and sheep's milk. It has a creamy texture and a fresh, mildly acidic flavor, and can be enjoyed either fresh or aged, with the latter having a stronger flavor.
What's the Difference Between Orkney Scottish Island Cheddar Cheese and Robiola di Roccaverano Cheese?
- Milk type: Orkney Scottish Island Cheddar Cheese (Cow), Robiola di Roccaverano Cheese (Goat's milk, or goat's and ewe's/cow's milk)
- Texture: Orkney Scottish Island Cheddar Cheese (Firm but malleable; smooth and closed; extra mature may have a slightly brittle texture with lactate crystals), Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato))
- Rind: Orkney Scottish Island Cheddar Cheese (None), Robiola di Roccaverano Cheese (Thin with molds (for affinato))
- Aging: Orkney Scottish Island Cheddar Cheese (6 to 18 months), Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days)
- Taste: Orkney Scottish Island Cheddar Cheese (Savory and nutty with varying sharpness depending on aging), Robiola di Roccaverano Cheese (Acidic, savory)
Side-by-Side Comparison
| Orkney Scottish Island Cheddar Cheese | Robiola di Roccaverano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Orkney Islands, North Of Scotland | Province Of Asti And Alessandria, Piedmont |
| Milk Type | Cow | Goat's milk, or goat's and ewe's/cow's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Firm but malleable; smooth and closed; extra mature may have a slightly brittle texture with lactate crystals | Soft, rubbery, soluble; Crumbly (for affinato) |
| Rind | None | Thin with molds (for affinato) |
| Aging | 6 to 18 months | Fresco: 4-10 days; Affinato: After 11 days |
| Taste | Savory and nutty with varying sharpness depending on aging | Acidic, savory |
Taste Comparison: Does Orkney Scottish Island Cheddar Cheese Taste Like Robiola di Roccaverano Cheese?
Orkney Scottish Island Cheddar Cheese reads as savory and nutty with varying sharpness depending on aging, while Robiola di Roccaverano Cheese brings acidic, savory character. On the nose, Orkney Scottish Island Cheddar Cheese offers clean and characteristic of cheddar, contrasted with Robiola di Roccaverano Cheese's fine and delicate; intense and pungent. More specifically, Orkney Scottish Island Cheddar Cheese shows moderate sharp acid notes, rounded with savory and nutty undertones, while Robiola di Roccaverano Cheese leans toward acidic; fine and delicate. Aging plays into this as well. Orkney Scottish Island Cheddar Cheese at 6 to 18 months develops a different profile than Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days.
Can You Substitute Orkney Scottish Island Cheddar Cheese for Robiola di Roccaverano Cheese?
Orkney Scottish Island Cheddar Cheese can stand in for Robiola di Roccaverano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm but malleable; smooth and closed; extra mature may have a slightly brittle texture with lactate crystals bite and body where the recipe calls for soft, rubbery, soluble; crumbly (for affinato). Flavor-wise, Orkney Scottish Island Cheddar Cheese reads as savory and nutty with varying sharpness depending on aging while Robiola di Roccaverano Cheese brings acidic, savory notes.
Which Is Better, Orkney Scottish Island Cheddar Cheese or Robiola di Roccaverano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm but malleable; smooth and closed; extra mature may have a slightly brittle texture with lactate crystals cheese, go with Orkney Scottish Island Cheddar Cheese. For a soft, rubbery, soluble; crumbly (for affinato) profile, Robiola di Roccaverano Cheese is the better fit. Flavor-wise, Orkney Scottish Island Cheddar Cheese suits recipes that want savory and nutty with varying sharpness depending on aging notes, while Robiola di Roccaverano Cheese fits dishes calling for acidic, savory.
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Frequently Asked Questions
Is Orkney Scottish Island Cheddar Cheese the same as Robiola di Roccaverano Cheese?
No, they're distinct cheeses. Orkney Scottish Island Cheddar Cheese is made from cow milk; Robiola di Roccaverano Cheese uses cow, goat, and sheep. Aging also differs: Orkney Scottish Island Cheddar Cheese is typically aged 6 to 18 months, Robiola di Roccaverano Cheese fresco: 4-10 days; affinato: after 11 days.
Is Orkney Scottish Island Cheddar Cheese similar to Robiola di Roccaverano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Orkney Scottish Island Cheddar Cheese for Robiola di Roccaverano Cheese?
You can, but expect a shift in richness and milk character.
Does Orkney Scottish Island Cheddar Cheese taste like Robiola di Roccaverano Cheese?
Orkney Scottish Island Cheddar Cheese reads as savory and nutty with varying sharpness depending on aging, while Robiola di Roccaverano Cheese is acidic, savory. Aromas also diverge. Orkney Scottish Island Cheddar Cheese leans clean and characteristic of cheddar, and Robiola di Roccaverano Cheese is closer to fine and delicate; intense and pungent.
What is Orkney Scottish Island Cheddar Cheese made of?
Orkney Scottish Island Cheddar Cheese is made from cow milk (pasteurized). It's typically aged 6 to 18 months.
What is Robiola di Roccaverano Cheese made of?
Robiola di Roccaverano Cheese is made from cow, goat, and sheep milk. It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.
Which should I choose, Orkney Scottish Island Cheddar Cheese or Robiola di Roccaverano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Orkney Scottish Island Cheddar Cheese is firm but malleable; smooth and closed; extra mature may have a slightly brittle texture with lactate crystals, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato).