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Robiolini Cheese Making Recipe

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This cheese was inspired by a tasting of soft cheeses, where Robiola and Camembert were being compared with other soft bloomy rind cheeses. It's essentially a wonderful new offspring of Camembert and Robiola.

Robiolini combines the best of these two cheeses into a fantastic new cheese using Flora Danica to provide a soft texture in the cheese, even when young and unripened.

About half the size of a Camembert, Robiolini has a more even ripening of the paste and has a silky surface that's reminiscent of St Marcellin.
  • Yield4 pounds
  • Agingtime under 1 month
  • Skill Levelintermediate
  • Author


  • 2 Gallons of Milk (Not Ultra-pasteurized)
  • 3/16 tsp Flora Danica (1/8 tsp for raw milk)
  • 1/16 tsp Geotrichum Candidum (Geo 13)
  • 1/4 tsp (1.5 ml) Single Strength Liquid Rennet (30% less for raw milk)
  • Salt
  • 1/4 tsp Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Measuring Spoons
  • Curd Knife
  • Slotted Spoon
  • 6-8 Soft Cheese Molds
  • Butter Muslin
  • Draining Mat