Robiola Bosina, also sold as Robiola della Langhe, is a soft, square, bloomy-rind cheese from Piedmont, Italy, made from cow’s and sheep’s milk.

• Milk: cow’s and sheep’s
• Region: the Langhe, Piedmont, Italy
• Producer: Caseificio dell’Alta Langa
• Style: soft, bloomy rind, like Brie or Camembert
• Shape: square
• Texture: ripens to a creamy, runny consistency

What is robiola?

Robiola is a family of soft cheeses from Piedmont and Lombardy, made with varying mixes of cow’s, goat’s and sheep’s milk. There are many variations: some are wrapped in leaves, such as chestnut, fig, cherry, walnut or even cabbage leaves, which add an earthy flavor as the cheese keeps ripening.

How to serve it

Like other mold-ripened cheeses, it tastes best after about 30 minutes at room temperature, which also lets any ammonia smell fade (see Why does Brie smell like ammonia?). A baguette is a classic partner.

Wrapping up

If you like Brie but want a gentler, creamier alternative, Robiola Bosina is a good place to go next.