Parmesan Cheese vs Robiola Cheese

Parmesan Cheese is a hard, artisan cow-milk cheese from Italy, while Robiola Cheese is soft-ripened, creamy and made from cow, goat, or sheep milk, originating in Italy.

What Is Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

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 Parmesan Cheese and Robiola Cheese?

• Milk type: Parmesan Cheese (cow's milk), Robiola Cheese (cow, goat, sheep)
• Texture: Parmesan Cheese (hard, artisan), Robiola Cheese (soft-ripened, creamy)
• Rind: Parmesan Cheese (natural), Robiola Cheese (bloomy, or none depending on variety)
• Taste: Parmesan Cheese (salty, savory), Robiola Cheese (tangy, mildly sour)

Side-by-Side Comparison

Taste Comparison: Does Parmesan Cheese Taste Like Robiola Cheese?

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

Can You Substitute Parmesan Cheese for Robiola Cheese?

Parmesan Cheese can stand in for Robiola Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, artisan bite and body where the recipe calls for soft-ripened, creamy. Flavor-wise, Parmesan Cheese reads as salty, savory while Robiola Cheese brings tangy, mildly sour notes.

Which Is Better, Parmesan Cheese or Robiola Cheese?

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

Frequently Asked Questions

Is Parmesan Cheese the same as Robiola Cheese?

No, they're distinct cheeses. Parmesan Cheese is made from cow milk; Robiola Cheese uses cow, goat, or sheep.

Is Parmesan Cheese similar to Robiola Cheese?

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

Can I substitute Parmesan Cheese for Robiola Cheese?

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

Does Parmesan Cheese taste like Robiola Cheese?

Parmesan Cheese reads as salty, savory, while Robiola Cheese is tangy, mildly sour. Aromas also diverge. Parmesan Cheese leans nutty, strong, and Robiola Cheese is closer to mild, no ammonia.

What is Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

What is Robiola Cheese made of?

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

Which should I choose, Parmesan Cheese or Robiola Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Parmesan Cheese is hard, artisan, while Robiola Cheese is soft-ripened, creamy.