Acceglio vs Robiola
Acceglio
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Italy
- Place
- Piedmont
Acceglio is a fresh cow's milk cheese from Piedmont, in Italy. Makers use skimmed milk, and they produce it in summer, when milk from the mountain season is on hand. The cheese is pearly white, rindless, and meant to be eaten while it is still very fresh. The taste is lightly tangy and fragrant of milk, with no long-aged sharpness. It is a small local cheese, not a wheel built for distant trade.
Robiola
Facts
- Texture
- Soft
- Type
- Bloomy rind
- Rind
- Bloomy rind
- Country
- Italy
Robiola is a soft Italian cheese sold in small rounds, squares, or little drums. The paste is creamy and pale, and many pieces wear a thin white rind. A very young one tastes fresh and lactic, with a bright mild tang. A slightly older one tastes richer, with a gentle mushroom note from the rind. The name covers a family of cheeses rather than one single recipe, so two packs can differ.