Robiola
Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow's, goat's, and sheep's milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word rubeole (ruddy) because of the color of the seasoned rind.
AgnolottiAlpina ComuneArk of TasteBrösIndex of Italy-related articlesItalian cuisineList of Chopped episodes (seasons 1–20)List of European cheeses with protected geographical statusList of Italian cheesesList of Italian dishesList of foods named after placesList of goat milk cheesesList of sheep milk cheesesLombard cuisineLombardyPiacenzaPizza quattro formaggiRoccaverano goat
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Robiola
Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow's, goat's, and sheep's milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word rubeole (ruddy) because of the color of the seasoned rind.
has abstract
Robiola is an Italian soft-rip ...... sed within a week of purchase.
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Wikipage revision ID
1,022,028,884
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aging
1728000.0
caption
Robiola cheese
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certification
DOC / DOP for Robiola di Roccaverano
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country
name
Robiola
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pasteurized
Best if not pasteurized, though can be with live lactic yeasts blended in
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regiontown
Lombardy and Piedmont
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source
Cows, Goats, Sheep or a blend
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texture
Soft-ripened
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wikiPageUsesTemplate
subject
hypernym
type
comment
Robiola is an Italian soft-rip ...... he color of the seasoned rind.
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label
Robiola
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