Robiola is a cheese that belongs to the stracchini family and is prepared mainly in northern Italy with different characteristics depending on the area where it is produced. It seems that the name derives from Robbio, in the province of Vercelli, the original town of this cheese.
It is made with whole cow's milk, placed in special molds, passed in brine and then aged for at least 15 days. At this point the cheese is perfect but, if well preserved, it will remain soft even for a month. The paste is soft, greasy and white-yellow in color, and it has a delicate taste. The weight ranges from 200 to 600 g.