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