Robiolini recipe

[Roldeo_]

Anyone ever tried whipping up some Robiolini cheese recipe? Is it really that hard?

 

[cheesealchemist163]

Making Robiola cheese at home is pretty easy. All you need is goat or sheep milk, rennet, and a little time. The trick is to really drain those curds so you get the texture just right. It's a cool DIY thing to try, and honestly, it's not as hard as making some other cheeses.

 

[Emily88r]

Robiolini is usually treated as a smaller, fresh version of Robiola, so the draining step matters, but so does how quickly you salt and how long you let it rest before eating, since that shapes whether it stays mild or develops tang. The milk source also makes a big difference. Cow’s milk alone will give you a softer flavor than the goat or sheep blends most traditional recipes use.

 

[Alan]

I gave it a shot last winter when I was experimenting with soft cheeses. It’s doable if you’ve got a good thermometer and some patience. Glad to know that it's not just me who tried it. Thanks for your input @cheesealchemist163 and @Emily88r!