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La mwbqrobiola è un mwbgformaggio mwbwitaliano a mwcapasta molle, solitamente a breve mwcqstagionatura, prodotto in diverse aree dell'mwcgItalia settentrionale fra cui mwcwLanghe,cite-ref-1[1] mweaBresciano e mweqValsassina: può essere a base di mweglatte vaccino, mwewcaprino, mwfapecorino e misto. Oltre che in Italia, è piuttosto diffuso anche nel mwfqCanton Ticino, in mwfgSvizzera.cite-ref-2[2]

• Etimologia

• Note

• Bibliografia

• Voci correlate

• Altri progetti

Secondo alcune fonti, la robiola prende il nome da mwhgRobbio, mwhwcomune italiano in mwiaprovincia di Pavia, dove già nel mwiqXVI secolo veniva prodotto.cite-ref-3[3]cite-ref-4[4] Un'altra etimologia vorrebbe che robiola derivi da mwkgrubrum per via della colorazione rossastra che assume spesso la crosta di questo formaggio.cite-ref-cs-5-0[5] Secondo un'altra versione, la robiola prenderebbe il nome da "mwlwrobbia", una pianta da cui si ricava un pigmento rosso che ricorderebbe la colorazione della parte esterna del latticino.cite-ref-cs-5-1[5]

'''Robiola''' is an [[Italy|Italian]] soft&#x2D;ripened [[cheese]] of the [[Stracchino]] family. It is from the [[Langhe]] region and made with varying proportions of cow's, goat's milk and [[sheep 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. Varieties of Robiola are produced across [[Piedmont]] from the provinces of [[province of Cuneo|Cuneo]], [[province of Asti|Asti]] and [[province of Alessandria|Alessandria]] and into [[Lombardy]]. It is one of [[Aosta Valley#Cuisine|the specialties]] of the [[Aosta Valley]].<ref name=anderson&#x3E;{{cite book|last=Anderson|first=Burton|title=The Foods of Italy|url=http://books.google.com/books?id=c9d0AvIQiOcC&#x26;pg=PA128|edition=5|publisher=Italian Trade Commission|isbn=978&#x2D;1&#x2D;4507&#x2D;5291&#x2D;6|pages=127–29}}</ref&#x3E; The taste and appearance of Robiola varies depending upon where it was produced. Robiola di Roccaverano [[Protected designation of origin|DOP]] / [[Denominazione di Origine Controllata|DOC]] has no rind and a slightly straw&#x2D;yellow coloring with a sweet, yielding taste. Robiola Lombardia has a thin, milky&#x2D;white to pink rind and tends to be shaped like small rolls. The cream&#x2D;colored cheese underneath its bloomy rind has a smooth, full, tangy and mildly sour flavor, likely due to the high (52%) fat content. Its rind can be cut away, but is mild with no ammonia and adds a subtle crunch to the cheese. Robiola from the Piedmont region is a fresh cheese, and is usually eaten on its own, or with a little honey. The cheese has a long history that is sometimes traced back to the [[Celt]]o&#x2D;[[Ligures|Ligurian]] farmers of the [[Lange|Alta Langa]]: the virtues of a cheese from Ceba (today [[Ceva]]) were extolled by the first&#x2D;century [[Pliny the Elder]] in his ''[[Natural History (Pliny)|Natural History]]'', but any identification of that cheese with the Robiola of today must be speculative. However, in his ''Summa Lacticiniorum'', the fifteenth&#x2D;century dairy produce expert [[Pantaleone da Confienza]] did describe the manufacture, and praise the quality, of a cheese with this name. Robiola is generally served as a table cheese, either alone or with oil, salt and pepper. It must be stored properly after being purchased, and will keep fresh for up to one month. Its tangy taste is attributable to being infused with the wild herbs on which the animals pasture. Robiola can also be used in cooking including famous Piemonte dishes such as "[[risotto]] robiola" and "aglio robiola spaghetti" and other dishes. Special care should be exercised in properly storing the cheese (do not wrap in plastic, as the cheese can "choke" and spoil). Best stored refrigerated unwrapped in its crust, or wrapped in paper. Best used within a week of purchase. == External links == * {{cita web|http://www.italianmade.com/foods/subcat23030.cfm|ItalianMade}} * "It's all in the blend for this Robiola", Janet Fletcher, San Francisco Chronicle, 6/7/05 [http://www.sfgate.com/cgi&#x2D;bin/article.cgi?file=/chronicle/archive/2005/07/07/WIGNBDJCCV1.DTL&#x26;type=wine San Francisco Chronicle Online] * {{cita web|http://www.italiancookingandliving.com/food/essentials/robiola.html|Italian Cooking and Living}} * Pliny on the cheese that might be Robiola in Book 11 of the ''Natural History'': ** {{en icon}} [http://old.perseus.tufts.edu/cgi&#x2D;bin/ptext?doc=Perseus%3Atext%3A1999.02.0137%3Ahead%3D%23704 at Perseus] ** {{la icon}} [http://penelope.uchicago.edu/Thayer/L/Roman/Texts/Pliny_the_Elder/11*.html#241 at LacusCurtius]

cite-note-11. ↑ mwogmwowmwpaI formaggi delle Langhe: Robiola, su mwpqLanghe.net. mwpgURL consultato il 28 aprile 2014.

cite-note-22. ↑ mwqgmwqwmwraRobiola (Formaggino), su mwrqPatrimonio culinario svizzero. mwrgURL consultato il 21 luglio 2025 mwrw(mwsaarchiviato il 30 maggio 2023).

cite-note-33. ↑ mwtamwtqmwtgRobiola in Vocabolario, su mwtwtreccani.it. mwuaURL consultato il 28 aprile 2014.

cite-note-44. ↑ mwvamwvqmwvgLomellina, patria di latte e formaggi, su mwvwlaprovinciapavese.gelocal.it. mwwaURL consultato il 1º marzo 2018.

cite-note-cs-55. ↑ mwxgmwxwLa grande cucina regionale - Piemonte, mwyaCorriere della Sera, 2005, p.mwyq 21.

• mwzgGiorgio Ottogalli, Atlante dei formaggi: guida a oltre 600 formaggi e latticini provenienti da tutto il mondo, HOEPLI EDITORE, 2001, p. 156, ISBN 882032822-4.

• mwawRobiola di Roccaverano

• mwbqRobbio

Altri progetti

• Wikizionario

• Wikimedia Commons

• Wikizionario contiene il lemma di dizionario «robiola»

• Wikimedia Commons contiene immagini o altri file su robiola