For the Love of Cheese: Robiola

I’m starting a new series dedicated to cheese! – a great favorite of mine and my friends and family. As I write this, I just found out today that my cholesterol level is a bit too high, so I’m a bit bummed. There is no life without cheese! But I think I can manage, cutting back a bit, but enjoying it all the same.

From time to time I’ll write about a certain type of cheese, its provenance in Italy, the particular qualities it has, and of course, some recipes to consider. Some of these cheeses are a little hard to find outside of Italy, so I’ll give you some sites where  you can order online or provide you with some substitutes which work well in recipes.

I’m particularly fond of robiola and somewhat fascinated by it. As I peruse various Italian magazines and cookbooks, what is intended and used by cooks varies enormously. For most it is a soft, fresh cheese, such as Robiola Osella, with a consistency very much like a cross between a cream cheese and a chevre. Other forms of robiola such as Robiola Bosina or Robiola di Roccaverano Dop resemble a camembert with a soft interior and velvety  white rind.

The term “robiola” is derived from the Latin “rubeolus,” an adjective suggesting the “reddish” hue of the more seasoned form of the cheese. Some have also suggested the term comes from a town of Robbio in the province of Pavia in Lombardy. The term Dop means that the product is a Protected Designation of Origin, the real thing. You will will see the seal on many products, such as Parmigiano Reggiano,  from Italy.

Also known as “formaggetta,” the Robiola di Roccaverano comes from the town of the same name, Roccaverano, located in the eastern part of Piedmont, the Langhe, between Asti and Alessandria. This robiola made from cow and goat milk is produced year-round and has two forms, the fresh product which is soft and creamy and the dry seasoned one which has a hard, drier texture and rind. The dry form has a sharp flavor which grows more intense with age.

Many recipes in Italian magazines and online cooking sites call for the fresh robiola with the cream cheese texture. But this type is difficult to find, so I got into my head to try making it myself! I found a recipe through an Italian blogger https://www.laricettadimarco.com/2014/02/robiola-fatta-in-casa.html who offered a simple way to make the cheese at home. So this is what I came up with following his instructions and adapting it to US measurements.

Make-Your-Own Robiola

2 lbs. Non fat yogurt (I used the Straus brand as it is organic and free of additives). It is European style, so it is a bit runny.

1/2 tsp salt (or a large pinch)

1/2 tsp sugar (or a large pinch)

4 Tbl butter softened.

Add the salt and sugar to the yogurt and mix it well. Form a pouch with double folded cheesecloth. Gently pour the yogurt inside it . Tie the notch at the top and hang the pouch over a bowl in the refrigerator. I devised this crazy contraption like this:

Allow the cheese to sit in this way and drain for 18-24 hours. When you take it out of the cheescloth, it will look like this:

Now this is delicious as is; it will resemble and taste like a very thick yogurt. Then whip up 4-5 Tbl. softened butter and add to the cheese. Stir well and adjust the salt. It is now ready for use…to enjoy on crackers, or to make the following dish which inspired me to go down this path in the first place! I found this recipe in the May 2019 edition of Sale e Pepe and was intrigued.

Tortino di Crespelle ai Piselli Farcito Con Robiola

To make the crepes:

2 cups peas (frozen ok), cooked, drained and cooled

3/4 cup milk + 1/4  cup water

1 cup flour

3 eggs

2 tbl butter

In a food processor, use the pulse mechanism to break up the peas until they have the consistency of a paste. Then add the flour, the milk and water, the eggs, and salt. Continue to pulse until somewhat smooth; the peas will give the batter a bit of lumpiness. Allow the batter to rest for about a half hour. It will be thick, so when you begin to make the crepes, you can add a bit more milk as necessary. This recipe makes exactly 8 crepes.

To make the crepes, heat a shallow  8 inch (measure the bottom) non-stick pan at moderate temperature and lightly grease it with butter. With a soup ladle (that measures a little over a 1/4 of a cup), pour the batter onto the pan, swirl it into a light pancake coating the entire bottom of the pan. When the sides seem to brown slightly, flip the crepe. Cook briefly, then turn the crepe onto a towel paper. Prepare the other crepes in the same manner. You should end up with 8 crepes in all. Allow them to cool while you prepare the filling.

The filling

3 cups robiola  – You can use the recipe described above. Substitution:  You can try cream cheese mixed with chevre.  The Nicasio Valley brand cheese called Foggy Morning is very similar to robiola.

However, it is a bit pricey for only 6 oz. I have blended it with my homemade robiola to stretch it a bit.

Add a dash of pepper to the robiola, loosen it up a bit with milk if it seems too stiff. Place one crepe on an oven-proof plate, distribute the robiola over the crepe as if you were icing a cake, then repeat by placing another crepe on top of the other until you have used all eight. Leave the top layer free of cheese. Lightly trim the edges with a sharp knife so you can see the layers. Cover with foil and allow to rest in the fridge. Before serving, pre-heat the oven to 350 degrees (I used my Breville oven) and place the tortino in the oven for 20 minutes. Decorate with some fresh basil; I also put a few slow-roasted cherry tomatoes to give it color. Cut into wedges and serve as a appetizer or light lunch.

 

 

 

 

 

 

Robiola has many uses from gracing a cheese board to being an excellent addition to crepes, cannelloni, pasta, or polenta. Try it in scrambled eggs, top a pizza, add a few dabs in a salad….drizzle with chili oil or fig confit. You won’t be disappointed with it freshness, its mild, yet tangy lightness.

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