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Robiola d'Alba cheese
Region: Piemonte
Milk: Mixed
Definition: Fresh soft cheese.
Raw material: Cow’s milk with small quantities of goats' and ewes' milk, rennet, salt.
Characteristics: Cylindrical form: diameter 9-13 cm, convex sides (2-4 cm), weight 250 – 400 g. The cheese is white or pale straw-yellow in colour. In its fresh form it has no rind and a velvety surface; in its mature form the rind can acquire a characteristic coarseness and darkens to a rusty red colour, which is probably the origin of its old name ‘rubeola’.
Production area: Numerous municipalities straddling the provinces of Asti, Cuneo, Alessandria and Savona.
Production technique: The raw milk from one or two yields is heated to a temperature of 30-35°C. Rennet is added to the milk and it is left to stand for about two hours. The curds are broken into pieces, left to stand for 10-15 minutes and the whey extracted. The curds are then placed on tiles and turned 5-6 times (initially every 30 minutes and then every hour). They are salted the next day. Ripening takes from 5 days to one month or more.
Reference: Alpinet Gheep
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