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Robiola Cheese by Nonno Nanni

Price Size Sale Qty
$6.95 3.5oz (100g)


Robiola Cheese

Robiola Cheese is an Italian fresh soft cheese from the town of Roccaverano, in the province of Asti, in Piedmont. It is produced with cow's milk, goat's and sheep's milk, mixed in variable proportions. The essential thing is that at least 50% of the milk used is goat's milk, the remaining 50% could be both sheep and cow's milk.

The Robiola cheese has no rind; the paste is tender, easily spreadable, porous and white. The sweetness of the aroma is reminiscent of milk and the taste is intense and slightly acidic and delicate.

Robiola Cheese nutritional values

Robiola is a cheese in all respects, although it is often mistaken for a lean dairy: a portion of 100 grams robiola brings 333 calories.

Let's take a close look at the distribution of the various macronutrients:

Nutritional values of Robiola (100 g)


333 kcal


3 g


2 g


33 g


6 g


Like other cheeses, Robiola Cheese is mainly a source of protein. The proteins are highly digestible and have a high nutritional value, that is, rich in essential amino acids. Most of the lipids are saturated. These are macronutrients that should be taken in moderation by all: an excess of saturated fats in the diet increases the risk of suffering from cardiovascular diseases. Robiola Cheese also contains a certain amount of cholesterol: a portion of 100 g contains 90 mg or 30% of the maximum daily amount of cholesterol to be taken with the diet.

The vitamins present in the most appreciable amounts are B2 or riboflavin and the equivalent retinol or vitamin A. Small amounts of vitamin E (tocopherols) is also found. As far as mineral salts are concerned, the concentrations of calcium, phosphorus, and sodium are highlighted.

Robiola is one of the cheeses most easily contextualized in food therapies for people suffering from metabolic diseases and/or with high cardiovascular risk.

Nevertheless, it is necessary to remember that it is a dairy product containing good quantities of saturated fatty acids, cholesterol, salt, and calories. It means that the frequency of consumption and the average portion of Robiola should be limited in the case of hypercholesterolemia, sodium-sensitive hypertension, and overweight.

The good concentrations of calcium and phosphorus make Robiola suitable for the diet of growing individuals and those with a high risk of osteoporosis.

According to the principles of the Mediterranean diet, milk, cheese or other dairy products should be consumed daily. Milk or yogurt for breakfast every day and a portion of cheese, 50 g for the seasoned one and 100 g for the fresh one, could be the main source of protein and fat in a meal at most 4 times a week.

Robiola Cheese in the kitchen

It is a very versatile spreadable cheese in the kitchen; it can be used for the preparation of appetizers, to accompany vegetables, sauces, and soups. When eaten fresh, it is excellent with a drizzle of extra virgin olive oil or with cugnà (grape mustard), perhaps accompanied by a dry white table wine. The seasoned type, on the other hand, goes well with dessert wines.

Robiola Chesse also becomes an excellent filling for cooking pasta or soufflé.

Tips for buying and how to store

At the time of purchase, it is advisable to make sure that there is no too dry or cracked crust on the outside, the shape must not be swollen and, when to cut it does not show strong holes.

Like all fresh cheeses, Robiola should be kept in the refrigerator, in a closed container and preferably consumed within 1-2 days of purchase.

In some areas, it is customary to preserve the forms of Robiola Chesse, whole or in pieces, in oil. 

A colorful recipe of wholemeal pasta with Robiola:

Pasta seasoned with vegetables and Robiola Chesse is a colorful and creamy first course that provides a good quantity of dietary fibers and, thanks to the presence of Robiola Chesse, also of proteins. As always, the cheese also contains a fair amount of salt, so it will not be necessary to salt the sauce.

Ingredients for 4 people:

  • 320 g of wholemeal spaghetti;
  • 300 g of zucchini;
  • 300 g of carrots;
  • 200 g of ripe tomatoes;
  • 100 g of robiola;
  • 20 g of chopped onion;
  • a tablespoon of extra virgin olive oil.

Cut the zucchini into slices and put them in a non-stick pan with the chopped carrots, always in slices, the tomatoes cut in half and the chopped onion. Add the oil and cook for 15 minutes over medium heat, stirring occasionally.

In the meantime, cook the pasta, and then drain in the sauce and sauté in the pan add the Robiola Chesse. Mix and serve hot. 

The amount of cheese contained in the recipe is sufficient to give flavor and blend the seasoning. This pasta, according to the model of the Mediterranean diet, is a first course and could be served with a salad of fresh vegetables.




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Robiola Cheese by Nonno Nanni