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Washed rind robiola


Although this is basically a kind of Taleggio, it is much smaller and is almost a quarter the size of the better known version. Due to its reduced surface area, it ‘takes salt’ differently and this causes an acceleration of the ripening process.

Organoleptic characteristics
Aspect and texture: soft, yielding, light yellow paste, melting towards the edges and with few holes. Damp reddish rind
Taste: intense, penetrating and distinctive
Serving suggestions: Red wines. Green tomato chutney, aubergine preserve. Fresh fruit (Williams pears). Soft bread or rolls.
Technical characteristics
Milk: full fat, raw or pasteurised, cow’s milk
Production method: artisan and industrial
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 20 days
Production period: throughout the year
Fats: 48% F-Dm
Weight: 0.4 – 0.5 kg
Size: base 10 x 10 cm, h.4-5 cm
Producers: dairies from the Valsassina