Recipes › Cheese › Homemade Robiola Cheese Recipe

Homemade Robiola Cheese Recipe

Recipe by Pedro M. A. Neves

Robiola is a soft, washed-rind cheese from Northern Italy known for its creamy texture and complex, slightly tangy flavor. This recipe guides you through creating an authentic version at home using fresh milk, rennet, and salt, resulting in a cheese ready to enjoy after just a few days of aging. The delicate process produces a rich, spreadable cheese perfect for cheese boards or paired with fresh fruit and wine.

Ingredients

• 2 liters (8.5 cups) whole cow's milk, preferably not ultra-pasteurized
• 1/4 teaspoon liquid rennet diluted in 1/4 cup cool non-chlorinated water
• 1/4 teaspoon Mesophilic starter culture diluted in 1/4 cup cool milk
• 1 teaspoon fine sea salt, divided
• Filtered water for brining

Instructions

1. Heat the milk to 30°C (86°F) in a large stainless steel pot, stirring gently to ensure even temperature distribution. Add the diluted mesophilic starter culture and stir thoroughly for 1 minute, then let the milk rest undisturbed for 10 minutes to allow the culture to activate.

2. Add the diluted rennet to the milk using an up-and-down stirring motion for 1 minute to distribute evenly, then stop stirring and let the milk set undisturbed for 30 minutes until a firm curd forms.

3. Cut the curds into small pea-sized pieces using a long curd knife or thin blade, using slow, deliberate strokes. After cutting, let the curds rest for 5 minutes.

4. Slowly raise the temperature of the curds to 36°C (97°F) over 15 minutes while gently stirring occasionally. Once at temperature, maintain this heat for 10 minutes while continuing to stir slowly.

5. Line a colander with butter muslin cloth and carefully pour the curds and whey through, reserving the whey. Gather the cloth corners and hang the bundle to drain for 30 minutes at room temperature.

6. Transfer the drained curds to a clean bowl and gently break them into marble-sized pieces with your hands. Season with 1/2 teaspoon of salt and gently fold to combine, being careful not to compress the curds.

7. Transfer the seasoned curds to cheese molds lined with fresh butter muslin, filling them loosely. Place the molds on a draining mat and let drain at 18-20°C (64-68°F) for 12 hours at room temperature.

8. Unmold the cheese carefully and rub the exterior with the remaining 1/2 teaspoon of salt. Place on a clean mat and let rest at cool room temperature (16-18°C / 61-64°F) for 24 hours to form a slight rind.

9. Prepare a light brine by dissolving 5% salt by weight in cool filtered water (approximately 50 grams salt per 1 liter water). Submerge the cheese in brine and store at 10-12°C (50-54°F) for 3-5 days, turning gently daily, until the cheese develops its characteristic pinkish-orange surface mold and creamy interior.

Substitutions

• Use goat's milk instead of cow's milk for a tangier, more delicate version with a thinner rind
• Replace liquid rennet with 1/8 teaspoon dry rennet powder dissolved in water for a slower set
• Substitute mesophilic starter with Geotrichum candidum and Penicillium roqueforti for a more complex aged character
• Use vegetable-based rennet in place of animal rennet for a vegetarian version

Tips

• Do not use chlorinated tap water as chlorine can inhibit the culturing process; invest in filtered or bottled non-chlorinated water for best results
• Keep all equipment scrupulously clean and sanitized with hot water before use to prevent unwanted bacteria contamination
• Monitor the temperature carefully with an accurate dairy thermometer, as even 1-2°C variations can significantly affect curd formation and final texture
• Maintain proper aging temperature by using a wine refrigerator or dedicated cheese cave if possible, as temperature fluctuations can cause the cheese to crack or develop off-flavors

Robiola is a traditional cheese from the Piedmont and Lombardy regions of Northern Italy, where it has been produced since medieval times. The name derives from the local dialect word 'rob,' meaning to steal, as the soft cheese would crumble and be stolen by local shepherds, becoming a celebrated part of Italian cheesemaking heritage.

You might also like

Homemade Scamorza Cheese Recipe

60 min · Cheese

Homemade Squacquerone Cheese Recipe

50 min · Cheese

Homemade Stracchino Cheese Recipe

260 min · Cheese

Homemade Stracciatella Cheese Recipe

50 min · Cheese