Robiola Cheese vs Robiola di Roccaverano Cheese

Robiola Cheese is a soft, creamy, soft-ripened cow, goat, and sheep-milk cheese from Italy, while Robiola di Roccaverano Cheese is soft and made from goat milk, originating in Italy.

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 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 Robiola Cheese and Robiola di Roccaverano Cheese?

• Milk type: Robiola Cheese (Cow's, goat's and sheep's milk), Robiola di Roccaverano Cheese (Goat's milk)
• Texture: Robiola Cheese (Soft, creamy, soft-ripened), Robiola di Roccaverano Cheese (Soft)
• Rind: Robiola Cheese (bloomy, or none depending on variety), Robiola di Roccaverano Cheese (Thin with molds (for affinato))
• Taste: Robiola Cheese (tangy, mildly sour), Robiola di Roccaverano Cheese (Acidic, savory)

Side-by-Side Comparison

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

Robiola Cheese reads as tangy, mildly sour, while Robiola di Roccaverano Cheese brings acidic, savory character. On the nose, Robiola Cheese offers mild, no ammonia, contrasted with Robiola di Roccaverano Cheese's fine and delicate; intense and pungent. More specifically, Robiola Cheese shows smooth and full, tangy-lactic, sweet and yielding in the roccaverano style, while Robiola di Roccaverano Cheese leans toward acidic; fine and delicate.

Can You Substitute Robiola Cheese for Robiola di Roccaverano Cheese?

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

Which Is Better, Robiola 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 soft, creamy, soft-ripened cheese, go with Robiola Cheese. For a soft profile, Robiola di Roccaverano Cheese is the better fit. Flavor-wise, Robiola Cheese suits recipes that want tangy, mildly sour notes, while Robiola di Roccaverano Cheese fits dishes calling for acidic, savory.

Frequently Asked Questions

Is Robiola Cheese the same as Robiola di Roccaverano Cheese?

No, they're distinct cheeses. Robiola Cheese is made from cow, goat, and sheep milk; Robiola di Roccaverano Cheese uses goat.

Is Robiola Cheese similar to Robiola di Roccaverano Cheese?

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

Can I substitute Robiola Cheese for Robiola di Roccaverano Cheese?

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

Does Robiola Cheese taste like Robiola di Roccaverano Cheese?

Robiola Cheese reads as tangy, mildly sour, while Robiola di Roccaverano Cheese is acidic, savory. Aromas also diverge. Robiola Cheese leans mild, no ammonia, and Robiola di Roccaverano Cheese is closer to fine and delicate; intense and pungent.

What is Robiola Cheese made of?

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

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, Robiola Cheese or Robiola di Roccaverano Cheese?

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