Penamellera Cheese vs Robiola di Roccaverano Cheese
Penamellera Cheese is a semi-hard, artisan cow, goat, and sheep-milk cheese from Spain, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato) and made from goat milk, originating in Italy.
What Is Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
What Is Robiola di Roccaverano Cheese?
Roccaverano, long called Robiola di Roccaverano, is a protected goat cheese from Piedmont, named after the village of Roccaverano in the Langa Astigiana. Since 2023 it must be made entirely from raw goat's milk, and it is eaten young or after a short ripening.
What's the Difference Between Penamellera Cheese and Robiola di Roccaverano Cheese?
- Origin: Penamellera Cheese (Spain), Robiola di Roccaverano Cheese (Italy)
- Milk type: Penamellera Cheese (cow's, goat's and sheep's milk), Robiola di Roccaverano Cheese (goat)
- Milk treatment: Penamellera Cheese (pasteurized), Robiola di Roccaverano Cheese (raw)
- Texture: Penamellera Cheese (semi-hard, artisan), Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato))
- Rind: Penamellera Cheese (natural), Robiola di Roccaverano Cheese (Thin with molds (for affinato))
- Aging: Penamellera Cheese (10 to 15 days), Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days)
- Taste: Penamellera Cheese (acidic, bitter, herbaceous), Robiola di Roccaverano Cheese (Acidic, savory)
Side-by-Side Comparison
| Penamellera Cheese | Robiola di Roccaverano Cheese | |
|---|---|---|
| Country of Origin | Spain | Italy |
| Specific Origin | Asturias, Spain | Province Of Asti And Alessandria, Piedmont |
| Milk Type | Cow's, goat's and sheep's milk | Goat |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-hard, artisan | Soft, rubbery, soluble; Crumbly (for affinato) |
| Rind | Natural | Thin with molds (for affinato) |
| Aging | 10 to 15 days | Fresco: 4-10 days; Affinato: After 11 days |
| Taste | Acidic, bitter, herbaceous | Acidic, savory |
Taste Comparison: Does Penamellera Cheese Taste Like Robiola di Roccaverano Cheese?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Robiola di Roccaverano Cheese brings acidic, savory character. On the nose, Penamellera Cheese offers aromatic, strong, contrasted with Robiola di Roccaverano Cheese's fine and delicate; intense and pungent. More specifically, Penamellera Cheese shows somewhat strong, slightly acidic, with faint bitter hints, while Robiola di Roccaverano Cheese leans toward acidic; fine and delicate. Aging plays into this as well. Penamellera Cheese at 10 to 15 days develops a different profile than Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days.
Can You Substitute Penamellera Cheese for Robiola di Roccaverano Cheese?
Penamellera Cheese can stand in for Robiola di Roccaverano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, artisan bite and body where the recipe calls for soft, rubbery, soluble; crumbly (for affinato). Flavor-wise, Penamellera Cheese reads as acidic, bitter, herbaceous while Robiola di Roccaverano Cheese brings acidic, savory notes.
Which Is Better, Penamellera 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 semi-hard, artisan cheese, go with Penamellera Cheese. For a soft, rubbery, soluble; crumbly (for affinato) profile, Robiola di Roccaverano Cheese is the better fit. Flavor-wise, Penamellera Cheese suits recipes that want acidic, bitter, herbaceous notes, while Robiola di Roccaverano Cheese fits dishes calling for acidic, savory.
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Frequently Asked Questions
Is Penamellera Cheese the same as Robiola di Roccaverano Cheese?
No, they're distinct cheeses. Penamellera Cheese originates in Spain, while Robiola di Roccaverano Cheese comes from Italy. Penamellera Cheese is made from cow, goat, and sheep milk; Robiola di Roccaverano Cheese uses goat. Aging also differs: Penamellera Cheese is typically aged 10 to 15 days, Robiola di Roccaverano Cheese fresco: 4-10 days; affinato: after 11 days.
Is Penamellera Cheese similar to Robiola di Roccaverano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Penamellera Cheese for Robiola di Roccaverano Cheese?
You can, but expect a shift in richness and milk character.
Does Penamellera Cheese taste like Robiola di Roccaverano Cheese?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Robiola di Roccaverano Cheese is acidic, savory. Aromas also diverge. Penamellera Cheese leans aromatic, strong, and Robiola di Roccaverano Cheese is closer to fine and delicate; intense and pungent.
What is Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.
What is Robiola di Roccaverano Cheese made of?
Robiola di Roccaverano Cheese is made from goat milk (raw). It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.
Which should I choose, Penamellera Cheese or Robiola di Roccaverano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Penamellera Cheese is semi-hard, artisan, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato).