The Robiola della Valsassina is a soft cheese made from raw cow's milk, with a washed rind, aged for at least 30 days in the typical caves of the natural area of the valley in the province of Lecco. The cheese is normally softer just below the rind, as the maturation occurs from the outside towards the inside (centripetal maturation); therefore, what may appear to be a layer of very fatty cheese under the rind is actually more mature cheese. The paste has strong aromas and the shape is typical of a small cow's milk cheese. The Robiola takes its name from the Latin term “rubium”, because with aging the rind tends to become reddish. Defined as a variant of Taleggio, it differs in size and aging time. In Valsassina, the caves where these cheeses are aged are important, places where humidity and temperature are optimal. Thus, the products acquire unique organoleptic properties.
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The Robiola della Valsassina is a soft cheese made from raw cow's milk, with a washed rind, aged for at least 30 days in the typical caves of the natural area of the valley in the province of Lecco. The cheese is normally softer just below the rind, as the maturation occurs from the outside towards the inside (centripetal maturation); therefore, what may appear to be a layer of very fatty cheese under the rind is actually more mature cheese. The paste has strong aromas and the shape is typical of a small cow's milk cheese. The Robiola takes its name from the Latin term “rubium”, because with aging the rind tends to become reddish. Defined as a variant of Taleggio, it differs in size and aging time. In Valsassina, the caves where these cheeses are aged are important, places where humidity and temperature are optimal. Thus, the products acquire unique organoleptic properties.
