Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word rubeole (ruddy) because of the color of the seasoned rind. Varieties of Robiola are produced across Piedmont from the provinces of Cuneo, Asti and Alessandria and into Lombardy. It is one of the specialties of the Aosta Valley. The taste and appearance of Robiola varies depending upon where it was produced.

Credits: Wikipedia