Robiola d'Alba cheese
Definition: Fresh soft cheese.
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
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please do talk to us via the Contact the Editor link at the top of this page and we will update the information on your cheese.