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is generally served as a table cheese, either alone or with oil, salt and pepper. It must be stored properly after being purchased, and will keep fresh for up to one month. Its tangy taste is attributable to being infused with the wild herbs on which the animals pasture.
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among other dishes. Special care should be exercised in properly storing the cheese (do not wrap in plastic, as the cheese can "choke" and spoil). It is best stored refrigerated unwrapped in its crust or wrapped it in paper, and used within a week of purchase.
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has a smooth, full, tangy and mildly sour flavor, probably due to the high (52%) fat content. Its rind can be cut away, but is mild with no ammonia and adds a subtle crunch to the cheese.
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style of cheese where the fresh curds are ladled into molds, and drained under their own weight before aging rather than by pressing with weights.
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has a thin, milky-white to pink rind and tends to be shaped like small rolls. The cream-colored cheese underneath its
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from the
Piedmont region is a fresh cheese, and is usually eaten on its own, or with a little honey.
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has a cake-like rind over a tangy-lactic layer of cream and is representative of
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525:"It's all in the blend for this Robiola", Janet Fletcher, San Francisco Chronicle, 6/7/05
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did describe the manufacture, and praise the quality, of a cheese with this name.
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has no rind and a slightly straw-yellow coloring with a sweet, yielding taste.
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can also be used in cooking including famous
Piemonte dishes such as
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The cheese has a long history that is sometimes traced back to the
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farmers of the Alta Langa: the virtues of cheese from Ceba (today
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Pliny on the cheese that might be
Robiola in Book 11 of the
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283:. One theory is that the cheese gets its name from the
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Italian products with protected designation of origin
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340:vary depending on where it was produced.
41:Relevant discussion may be found on the
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1083:Formai de Mut dell'Alta Valle Brembana
746:Formai de Mut dell'Alta Valle Brembana
386:) were extolled by the first-century
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659:Tortello amaro di Castel Goffredo
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34:relies largely or entirely on a
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607:Pasta, porridge and rice dishes
527:San Francisco Chronicle Online
336:. The taste and appearance of
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815:Breads, salumi and condiments
668:Meat, sausage and soup dishes
532:Italian Cooking and Living
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1190:Spressa delle Giudicarie
237:Related media on Commons
1474:Stracciatella di bufala
1333:Canestrato di Moliterno
1258:Pecorino di Carmasciano
1180:Squacquerone di Romagna
471:List of Italian cheeses
428:aglio robiola spaghetti
406:Pantaleone da Confienza
267:family. It is from the
1464:Sottocenere al tartufo
1200:Valle d'Aosta Fromadzo
342:Robiola di Roccaverano
312:from the provinces of
217:Robiola di Roccaverano
1551:Sheep's-milk cheeses
1305:Tyrolean grey cheese
308:are produced across
47:improve this article
1546:Goat's-milk cheeses
1531:Piedmontese cheeses
1273:Ricotta di fuscella
1223:Bastardo del Grappa
1123:Pecorino di Filiano
1113:Parmigiano Reggiano
940:Nocciolini di Canzo
925:Amaretti di Saronno
918:Pastry and desserts
766:Quartirolo Lombardo
402:Summa Lacticiniorum
16:Italian soft cheese
1561:Ark of Taste foods
1541:Cow's-milk cheeses
1444:Pallone di Gravina
1138:Pecorino siciliano
1108:Buffalo mozzarella
1078:Formaggio di fossa
1063:Casciotta d'Urbino
654:Tortelli cremaschi
537:2006-05-18 at the
493:The Foods of Italy
490:Anderson, Burton.
289:(municipality) of
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1328:Burrata di Andria
1205:Valtellina Casera
1053:Burrata di Andria
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930:Colomba di Pasqua
904:Franciacorta DOCG
806:Valtellina Casera
503:978-1-4507-5291-6
353:Robiola Lombardia
295:province of Pavia
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135:Country of origin
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539:Wayback Machine
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393:Natural History
388:Pliny the Elder
330:the specialties
328:. It is one of
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515:External links
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45:. Please help
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304:Varieties of
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213:Certification
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64: –
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59:
58:Find sources:
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48:
44:
38:
37:
36:single source
32:This article
30:
26:
21:
20:
1458:
1093:Grana Padano
1058:Caciocavallo
775:
751:Grana Padano
720:Zuppa pavese
644:Strozzapreti
551:(in English)
544:
492:
485:
449:Italy portal
427:
420:
416:
411:
410:
401:
397:
391:
373:
368:
364:
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352:
341:
337:
334:Aosta Valley
305:
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298:
284:
281:sheep's milk
245:
244:
243:
216:
200:Soft-ripened
188:Best if not
119:
113:
100:
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83:
76:
69:
57:
33:
1505:Sterilgarda
1414:Casu martzu
1278:Rosa Camuna
1263:Prescinsêua
1068:Castelmagno
781:Rosa Camuna
629:Pizzoccheri
521:ItalianMade
463:Food portal
357:bloomy rind
322:Alessandria
190:pasteurized
185:Pasteurized
1520:Categories
1469:Stracchino
1429:Dolcelatte
1374:Bocconcini
1351:Mozzarella
1288:Stracciata
1243:Mascarpone
1233:Canestrato
1228:Bela Badia
1160:Quartirolo
1088:Gorgonzola
935:Mostaccino
878:Ramazzotti
796:Stracchino
761:Mascarpone
756:Gorgonzola
700:Mondeghili
619:Casoncelli
559:(in Latin)
554:at Perseus
477:References
265:stracchino
205:Aging time
180:or a blend
73:newspapers
1495:Granarolo
1490:Auricchio
1449:Provatura
1439:Moliterno
1434:Galbanino
1369:Bel Paese
1362:varieties
1253:Padraccio
1155:Provolone
980:Veneziana
955:Spongarda
950:Panettone
945:Pan meino
909:Lombardia
858:Barbajada
846:Beverages
771:Raspadüra
736:Bel Paese
690:Cotechino
685:Cassoeula
680:Bruscitti
324:and into
293:, in the
103:June 2024
62:"Robiola"
43:talk page
1500:Parmalat
1409:Casizolu
1399:Calcagno
1394:Caciotta
1283:Scamorza
1248:Morlacco
1195:Taleggio
1170:Raschera
1165:Ragusano
1118:Pecorino
1098:Montasio
883:Vespetrò
853:Amaretto
837:Mostarda
832:Michetta
827:Bresaola
822:Bisciola
801:Taleggio
710:Pancotto
705:Ossobuco
695:Luganega
649:Tortelli
614:Agnolini
535:Archived
435:See also
380:Ligurian
326:Lombardy
310:Piedmont
157:Piedmont
152:Lombardy
1459:Robiola
1454:Ricotta
1419:Crucolo
1404:Caprino
1384:Burrata
1310:Vezzena
1073:Fontina
863:Braulio
776:Robiola
729:Cheeses
639:Risotto
634:Polenta
424:robiola
422:risotto
417:Robiola
412:Robiola
398:robiola
390:in his
369:Robiola
365:robiola
338:robiola
332:of the
306:robiola
299:rubeole
263:of the
258:ripened
251:Italian
246:Robiola
197:Texture
120:Robiola
87:scholar
1424:Crutin
1238:Casàda
1185:Silter
1038:Asiago
975:Turrón
791:Silter
500:
361:La Tur
291:Robbio
286:comune
279:, and
277:goat's
269:Langhe
261:cheese
249:is an
145:Region
89:
82:
75:
68:
60:
1175:Salva
1150:Piave
1043:Bitto
892:Wines
873:Pirlo
786:Salva
741:Bitto
376:Celto
314:Cuneo
273:cow's
178:sheep
174:goats
139:Italy
94:JSTOR
80:books
1379:Brös
1293:Toma
498:ISBN
426:and
384:Ceva
320:and
318:Asti
254:soft
170:Cows
66:news
1343:TSG
1320:PGI
1215:PAT
1048:Bra
1030:PDO
349:PDO
345:DOC
225:PDO
221:DOC
49:by
1522::
547::
316:,
275:,
219::
176:,
172:,
1014:e
1007:t
1000:v
592:e
585:t
578:v
506:.
378:-
347:/
256:-
223:/
105:)
101:(
91:·
84:·
77:·
70:·
53:.
39:.
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