Robiola Recipe

Cheese Making Directions

1. 1

   Prepare the Milk

   In a large pot, combine cow's milk and goat's milk. Heat the mixture over medium heat until it reaches about 37°C (98°F).

2. 2

   Add Cultures

   Remove the pot from heat and stir in the cultured buttermilk. Let it sit for about 30 minutes to allow the cultures to develop.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of cool, non-chlorinated water and stir it into the milk mixture gently. Cover the pot and let it sit undisturbed for about 1 hour, until the curds form.

4. 4

   Cut the Curds

   Once the curds have formed, cut them into small cubes using a long knife. Let them rest for 5 minutes.

5. 5

   Cook the Curds

   Gently heat the curds over low heat, stirring occasionally, until they reach a temperature of about 43°C (110°F). Maintain this temperature for about 30 minutes.

6. 6

   Drain the Curds

   Pour the curds into a colander lined with cheesecloth. Allow the whey to drain for about 30 minutes.

7. 7

   Add Salt

   Transfer the curds into a mixing bowl and sprinkle salt over them. Mix gently but thoroughly to incorporate the salt.

8. 8

   Mold the Cheese

   Transfer the curds into a cheese mold and press them gently to shape. Let it sit at room temperature for 12-24 hours.

9. 9

   Age the Cheese

   Remove the cheese from the mold and place it on a wooden board. Let it age in a cool, humid place for about 1-2 weeks, turning it occasionally.