This extraordinary cheese is part of the family of Robiola’s from the Piedmont region of Italy. I think I had a past life there as I am so drawn to the food and wine elements. White truffles, Barolo and red peppers. Yeah… you were there too, right?
These cheeses are produced in dairies in the Langhe area and aged for a short period developing a thin, white, bloomy rind. The Guffanti family are master cheese makers, and honestly this is a cheese for any palate.
In ZZest Market’s cheese case is Robiola due Latte, meaning made with two milks (not a Starbucks drink). The milks are both cow and sheep’s milk. This Robiola has a smooth creamy texture and an lovely sweet flavor with slight mushroomy notes and a buttery, milky finish.
Of course Robiola is a perfect cheese board, cheese. I love it with cherries, fig jam or orange marmalade. Roasted red peppers and olives are also quite nice. Baguette slices are always perfect but a rustic walnut bread is very lovely. There’s a good one at Costco!
I will “cook” with Robiola too. What grows together goes together and think truffle. On my list for dinner this week is, naan bread (yep, Costco again) warmed and slightly crisped in the oven. Spread a luxurious slather of robiola, slivers of prosciutto and topped with wild arugula, a drizzle of white truffle oil and a sprinkle of sea salt.
Warm Robiola in the oven for a heavenly gooey, cheesy spread. I love it topped with roasted mushrooms and asparagus, here’s a quick recipe and any leftovers can be tossed with pasta or added to rice dishes.
Warm Robiola with Roasted Mushrooms and Asparagus
- 1 pound mixed wild mushrooms, (I like cremini, white button and shiitake mushrooms), washed, trimmed, and quartered
- 1/3 lb of fresh asparagus, trimmed and cut into 1 inch pieces
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 8 to 12 sprigs thyme or rosemary
- 2 tablespoons chopped parsley, chives, tarragon, or other fresh herbs
Adjust oven rack to center position and preheat oven to 375F. Toss mushrooms with olive oil and season with salt and pepper. Transfer to a baking sheet and spread into an even layer. Spread thyme or rosemary sprigs on top of the mixture. Transfer to oven and roast until mushrooms release liquid, about 10-15 minutes. Drain liquid.
Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer adding the asparagus at the last 5 minutes. Discard thyme or rosemary.
Put Robiola in a oven safe dish. Top with mushroom asparagus mixture and put back in the oven for just about 2 minutes. Toss with parsley, chives, or tarragon together. Sprinkle on top of mushroom asparagus mixture. Serve with a French bread.
Don’t forget the Barolo!