I am a cheese lover. I can’t imagine life without it, and as such, I’m always on the lookout for new cheeses to try. So when my favorite cheese store ran out of robiola cheese, I was devastated.
But then they told me about some easy substitute that has a similar taste to robiola!
Today you get all possible alternative ingredients for robiola cheese, So keep reading.
What is Robiola Cheese? What does Robiola Cheese taste like?
Robiola cheese is a soft, spreadable cheese made from the milk of sheep, cows, or goats.
Robiola cheese has a delicate flavor and a creamy texture and is mostly used in salads, dip, or topping on baked goods.
Robiola cheese can also be eaten by itself with some crusty bread or fruit.
The best part of Robiola cheese is easy to store. It will stay up to two weeks in the refrigerator.
7 Substitutes for Robiola Cheese
There are a few different types of cheese present you can use as a substitute for Robiola cheese. Such as Ricotta, Gorgonzola, and Chevre, Sour cream, and so on.
RICOTTA is a smooth, creamy cheese that is commonly used in salads and pasta recipes. It has a delicate flavor that pairs well with sweet and savory ingredients.
Ricotta is a good substitute for Robiola cheese because ricotta is a soft, creamy cheese with a slightly sweet flavor similar to Robiola. It is also more widely available than Robiola cheese, which can be difficult to locate in some locations.
Ricotta is suitable for use in both cooked and uncooked dishes. It is a good choice for baked, grilled, or pan-fried dishes.
Ricotta is also great in salads, pasta, and spreads. It’s important to remember that ricotta is high in fat and calories, so eat it in moderation.
Some of our favorite recipes that use ricotta cheese are Grilled Zucchini Rolls with Ricotta and Pesto, Penne with Ricotta and Roasted Tomatoes, and Strawberry Ricotta Salad. These dishes are simple to prepare and delicious.
Gorgonzola is a pungent blue cheese with a strong flavor. Robiola is a milder-flavored soft, creamy cheese than Gorgonzola.
While they are not identical, Gorgonzola can be used as a substitute for Robiola in most recipes.
When selecting a Gorgonzola to use as a substitute for Robiola, choose one that is young and creamy.
Avoid Gorgonzolas that are aged or have a strong flavor. Because the flavor of Gorgonzola can be overpowering, start with less than called for in the recipe and add more as needed.
Check More Best Gorgonzola Cheese Alternatives
Here are some recipes where Gorgonzola can be substituted for Robiola:
• Grilled cheese sandwich with Gorgonzola and roasted red peppers
• Spaghetti carbonara with Gorgonzola instead of Parmesan
• Pear and Gorgonzola tart
• Ham and Gorgonzola tartine
• Salad with Gorgonzola, roasted beets, and candied walnuts.
Instead of blue cheese dressing, Gorgonzola can be used in savory meals.
When it comes to cheese, there are various types to choose from. The options are seemingly endless, from hard cheeses like Parmesan and Romano to soft cheeses like Brie and Camembert.
One type of cheese that is lesser known is Robiola. This Italian cheese is made from cow, goat, or sheep milk and has a creamy texture and a little sweet taste.
If you’re searching for a choice for Robiola, Chevre is a good option. Chevre is a goat cheese that has a tangy, sour flavor.
Chevre is a French cheese that is made from goat milk. It has a smooth texture and a slightly tart flavor.
While not exactly the same as robiola, Chevre can be used to substitute recipes that need this cheese.
For example, if you make a dish that needs robiola and don’t have any on hand, you can substitute Chevre instead.
4. CREAM CHEESE
Cream cheese is a soft, white cheese made from cow’s milk. Because the flavors and textures of both types of cheese are similar, cream cheese can go instead of robiola cheese in most recipes.
Remember that the flavor and consistency of the final dish may vary slightly depending on the recipe you use.
For example, if you’re making a creamy pasta sauce, cream cheese will work well as a substitution for robiola. But if you’re using Robiola in a savory dish such as an omelet, it might be better to stick with the real thing.
Finally, it’s up to you to choose whether or not to make the substitution.
Just remember that cream cheese is a bit more affordable than Robiola, so it’s a great option if you’re on a budget.
5. BRIE CHEESE
Brie cheese is a soft, white cheese you can use if you’re running out of robiola cheese in the middle of the recipe. Brie has a similar flavor and texture to robiola, so it should work well in most dishes.
However, brie is a bit saltier than robiola, so you may need to adjust the salt levels in your recipe if you use this substitution.
Additionally, brie is a bit firmer than robiola, so you may need to adjust the cooking time or preparation method if you use this substitution.
Overall, brie is a good substitute for robiola cheese in most recipes.
6. SOUR CREAM
To substitute sour cream for robiola cheese in a recipe, use an equal amount of sour cream.
If the recipe requires 1 cup of robiola cheese, use 1 cup of sour cream.
Keep in mind that the flavor and texture of the dish may be slightly different than if robiola cheese will use.
Additionally, suppose the recipe is baking or cooking. In that case, the sour cream may not melt and blend in as well as robiola cheese would.
In this case, it is best to experiment with the recipe to see if it works better with sour cream or not.
Yet, it is up to the cook to select whether to use sour cream or robiola cheese in a recipe, based on their own preferences and what they think will taste best.
Read More– 12 easy alternatives for Oaxaca Cheese
How to Make Robiola Cheese at Home
Robiola cheese is a fresh Italian soft-ripened cheese. With its slightly acidic and creamy flavor, this delicate cheese originates from the Langhe region of Piedmont in northwest Italy.
To make Robiola, you will need:
· 1-gallon whole milk
· 1/4 cup heavy cream
· 1 teaspoon citric acid dissolved in 1/4 cup water
· 1 rennet tablet, crushed
· 1/4 cup coarse salt
· In a large pot, heat the milk to 86 degrees F (30 degrees C). Add the cream and citric acid and stir well.
· Add the rennet tablet and stir for about 2 minutes.
· Allow the mix to sit for 30 minutes or until it forms a curd.
· Using a slotted spoon, scoop out the curd and put it in a colander lined with clean cheesecloth.
· Let the curd drain for about an hour, stirring gently every once in a while. (Don’t let it get too dry!)
· While you wait, sprinkle the 1/4 cup of coarse salt on the bottom of a large baking dish that can hold 2 gallons of liquid.
· Now, scoop out your drained curd into the salted pan and spread it out evenly.
· Refrigerate overnight, covered with plastic wrap, to allow some moisture to evaporate.
· The next day, carefully unwrap your lump of cheese and divide it into 6 pieces. Turn each piece over so that all sides get exposed to air equally – this helps develop acidity in different parts of bread depending on how long they’re in contact.
· Carefully repack the cheese into a clean, sterilized jar and pour some of your best olive oil on top to cover completely. (Note: you don’t need too much oil.
· You just want enough so that it covers all parts of the cheese.) If any cheese sticks out from under the oil, cut it off and place it back down in the jar so that it’s covered by another layer of cheese.
· Keep your Robiola covered with olive oil at room temperature for about 3 days before moving into the refrigerator, where you can keep it for about 2 weeks.
Serve at room temperature with fresh crusty bread.
Wrap Up On Robiola Cheese Substitute
Now that you know all about robiola cheese, its taste, and texture, as well as how to use it in recipes, you can go ahead and substitute it for other cheeses in your favorite dishes.
This way, you can enjoy the creamy, delicious flavor of robiola cheese in everything from savory meals to sweet desserts.
Come by and try it for yourself to see how versatile and delectable this cheese is.
FAQs related to Robiola Cheese & its Alternatives
Q1. What is robiola Rocchetta cheese?
Robiola Rocchetta is a soft, triple-cream cheese made from cow’s milk. It has a delicate flavor and a creamy, spreadable texture.
Robiola Rocchetta is often used as a dessert cheese but can also be enjoyed in savory dishes.
Q2. Is robiola cheese pasteurized?
The solution is a little more complicated. Robiola cheese comes in two varieties: pasteurized and unpasteurized.
The pasteurized variety is made from pasteurized milk and is therefore safe to eat without cooking.
On the other hand, the unpasteurized variety is made from raw milk and must be cooked before eating.
Suppose you are unsure whether a particular robiola cheese is pasteurized or unpasteurized. In that case, it is best to check the level of the packet on the side of caution and cook it before eating.