As some would have it, robiola takes its name from the town of Robbio near Pavia, where this type of cheese was produced as far back as the 16th century.
Others will tell you that robiola takes its name from the Latin rubrum because of the rosy color of its crust. Again, with reference to this coloration, the name might come from a plant that was used to obtain a red pigment reminiscent of the color of the cheese’s crust.
But never mind the crust, it’s the inside of the cheese that counts! And it can be made from cow, sheep or goat milk, or even a mix. It’s white, creamy, normally fresh. To pair with fresh white cheese we have pale, fresh beers with subtle, summery flavors.
The peculiarity of blanche, helles, pils and summer ales make them the perfect accompaniment to robiola cheeses. In this workshop we’ll taste five cheeses and as many beers, exploring the variations we can achieve through pairing.
Buy your Taste Workshop ticket now and prepare to experience all the goodness that cheese can offer! Come and discover the multiple connections between the animal kingdom and the work of herders, cheesemakers and affineurs. Tickets are on sale online until September 16. During the days of the event any free places will be on sale at the Event Reception.
In line with current regulations, the events at Cheese 20201 are reserved exclusively for visitors in possession of an EU Digital COVID Certificate (also known as a Green Pass).
Cover image Roccaverano robiola, Slow Food Presidium, Piedmont | Ph. Valerie Ganio Vecchiolino
Event languages: IT, EN
Via Serra - Bra (Italy)