Robiola Cheese
Robiola Cheese
   Robiola Cheese | Cheese Making

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Robiola Cheese

For topping a hot Italian pizza, Robiola cheese is a good choice from among the various cheese contenders. The whole family can enjoy this Italian product, which is available from the deli department of most grocery stores or a local cheese shop. Depending on where it is produced, Robiola will have different appearances and different tastes. Some varieties come with a rind, but some do not. The rind does not taste bad and can be eaten for variety in your culinary cuisine.

The magazine Bon Appetite says that the Frenchmen use this delicate cheese for it's tangy flavor. The French know as well as the Italians about the merits of cooking with delicious hard or soft cheese. The housewives like to eat Gouda or Brie as they prepare dinner for Dad and the kids. They'll also hide the buttery tasting Robiola underneath a tablecloth and sneak it to their mouths, savoring the milky flavor while they boil dumplings in salty water. Rich and melting, crackers compliment the flavor of Robiola, but are not necessary because this imported variety has great flavor all on its own. Whether these home chefs are eating it, or whether they put it into a delicious fondue, they are making their husbands work harder so they can afford it!

Cow, goats and sheep all contribute their share to the liquid broth from which Robiola cheese is made. When the original cheese makers discovered that storing milk in a sheep or goat's stomach would allow stomach enzymes, along with bacteria, to coagulate the milk, they were on to something. Separating the curded product from the liquid whey produced what we know as cheese, and gave them a new food to eat. Of course today the milk is first pasteurized with heat, then left to react with rennet, which contains an enzyme, called chymosin. Chymosin causes a reaction in the milk protein, causing it to curd. After straining to separate the curds from the whey, the batch is then inoculated with a starter stock of bacteria or mold to ferment. Depending on which organism is added, the cheese will ultimately become Blue Cheese, Roquefort, Cheddar or something else.
   Drizzle some sweet olive oil over tomatoes and basil for a healthy snack. Slight fizzy, sparking apple juice is a refreshing beverage.