Robiola di Roccaverano Cheese vs Washed Rind Cheese

Robiola di Roccaverano Cheese is a soft, rubbery, soluble; crumbly (for affinato) goat-milk cheese from Italy, while Washed Rind Cheese is soft to hard.

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 Is Washed Rind Cheese?

Washed-rind cheese, also called smear-ripened, is cured over and over with brine or mold-bearing agents as it ripens. That feeds Brevibacterium linens on the surface, which gives the cheese its pungent smell, firm rind and distinctive flavor.

What's the Difference Between Robiola di Roccaverano Cheese and Washed Rind Cheese?

• Texture: Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato)), Washed Rind Cheese (soft to hard)
• Rind: Robiola di Roccaverano Cheese (Thin with molds (for affinato)), Washed Rind Cheese (washed, firm)
• Taste: Robiola di Roccaverano Cheese (Acidic, savory), Washed Rind Cheese (pungent, distinctive)

Side-by-Side Comparison

Taste Comparison: Does Robiola di Roccaverano Cheese Taste Like Washed Rind Cheese?

Robiola di Roccaverano Cheese reads as acidic, savory, while Washed Rind Cheese brings pungent, distinctive character. On the nose, Robiola di Roccaverano Cheese offers fine and delicate; intense and pungent, contrasted with Washed Rind Cheese's pungent.

Can You Substitute Robiola di Roccaverano Cheese for Washed Rind Cheese?

Robiola di Roccaverano Cheese can stand in for Washed Rind Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, rubbery, soluble; crumbly (for affinato) bite and body where the recipe calls for soft to hard. Flavor-wise, Robiola di Roccaverano Cheese reads as acidic, savory while Washed Rind Cheese brings pungent, distinctive notes.

Which Is Better, Robiola di Roccaverano Cheese or Washed Rind Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, rubbery, soluble; crumbly (for affinato) cheese, go with Robiola di Roccaverano Cheese. For a soft to hard profile, Washed Rind Cheese is the better fit. Flavor-wise, Robiola di Roccaverano Cheese suits recipes that want acidic, savory notes, while Washed Rind Cheese fits dishes calling for pungent, distinctive.

Frequently Asked Questions

Is Robiola di Roccaverano Cheese the same as Washed Rind Cheese?

No, they're distinct cheeses.

Is Robiola di Roccaverano Cheese similar to Washed Rind Cheese?

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

Can I substitute Robiola di Roccaverano Cheese for Washed Rind Cheese?

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

Does Robiola di Roccaverano Cheese taste like Washed Rind Cheese?

Robiola di Roccaverano Cheese reads as acidic, savory, while Washed Rind Cheese is pungent, distinctive. Aromas also diverge. Robiola di Roccaverano Cheese leans fine and delicate; intense and pungent, and Washed Rind Cheese is closer to pungent.

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.

What is Washed Rind Cheese made of?

Washed Rind Cheese is made from milk.

Which should I choose, Robiola di Roccaverano Cheese or Washed Rind Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato), while Washed Rind Cheese is soft to hard.