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Robiola from Valsassina is a soft cheese made with raw cow's milk, with a washed rind, aged for at least 30 days in the typical caves of the valley's natural area in the province of Lecco. The paste is normally softer immediately beneath the rind, as maturation takes place from the outside inward (centripetal maturation); therefore, what may appear to be a very fatty layer of cheese beneath the rind is actually more mature cheese. The paste has pronounced aromas, and the shape is typical of a small cow's milk cheese. Robiola: interesting facts Robiola takes its name from the Latin term “rubium”, because during aging the rind tends to become reddish. Defined as a variant of Taleggio, it differs in size and maturation time. The caves where these cheeses are aged are important in Valsassina, as humidity and temperature are optimal there. Thus, the products acquire unique organoleptic properties.
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Robiola from Valsassina is a soft cheese made with raw cow's milk, with a washed rind, aged for at least 30 days in the typical caves of the valley's natural area in the province of Lecco. The paste is normally softer immediately beneath the rind, as maturation takes place from the outside inward (centripetal maturation); therefore, what may appear to be a very fatty layer of cheese beneath the rind is actually more mature cheese. The paste has pronounced aromas, and the shape is typical of a small cow's milk cheese. Robiola: interesting facts Robiola takes its name from the Latin term “rubium”, because during aging the rind tends to become reddish. Defined as a variant of Taleggio, it differs in size and maturation time. The caves where these cheeses are aged are important in Valsassina, as humidity and temperature are optimal there. Thus, the products acquire unique organoleptic properties.
