Robiola is an Italian cheese made it a small round shape from either all goat milk or a mix of goat, cow, and/or sheep milk. The “fresco” version is a rindless cheese with a soft, rubbery paste and is fine and delicate with a slight acidic taste. This version only ages for 4-10 days. The “affinato” – or ripened – version has a thin, white mold rind and the odor and taste are intense and pungent. This version ages for up to 3 months.
What You’ll Get
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. You will receive:
- Instant access to the course
- Full narrated video instructions on how to make this cheese
- Downloadable recipes
- Food safety tips
- Questions answered by expert instructors
The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.
Kelly Liebrock is a Certified Cheese Professional and an instructor for The Art of Cheese. Read more about Kelly HERE