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Robiola Cheese Making Recipe

Robiola may be the perfect cheese for home or farmstead cheese makers. It is traditionally produced in the Langhe Hills, just south of Torino, Italy. Robiola derives from the Latin 'rubere' and refers to the reddish color that the crust develops particularly after a prolonged period of maturation. The texture is denser and less 'frothy' the traditional lactic goat cheese.
  • Yield1 Pound
  • Agingtime under 1 month
  • Skill Levelintermediate
  • Author