Robiola

Although the name comes from Robbio Lomellina in Piedmont, this is a soft white cheese made from different milks in different styles in different regions. Eat it on its own with cured meats etc; it's also commonly used as a filling for ravioli, tortellini and so on. (To add to the confusion, in Cuneo province, where much of it is made, Robiola is often called toma).

Robiola d’Alba (or Toma d’Alba) made around Alba in Piedmont, is a goat’s milk cheese with a buttery paste that splits neatly in two when cut.

Robiola del Bec: ‘Billygoat’ (bec or becco in Piedmontese dialect) It’s made in Roccaverano and Acqui Terme only in October and November, when the goats are mating and the milk is exceptionally rich, and generally eaten fresh. in Slow Food’s Presidium.

Robiola di Ceva or Mondovì: a local cheese, produced from Piedmontese cows, in small white cylinders.