Brös vs Robiola
Brös
Facts
- Texture
- Soft
- Rind
- No rind
- Country
- Italy
- Place
- Langhe, Piedmont
Brös is a pungent cheese preparation from the Langhe, in Piedmont, Italy. It is not a wheel pressed from one batch of curd. Cooks work leftover cheese into a soft paste and leave it to ferment in a closed jar with grappa. The finished paste is creamy, sharp, and strongly scented. Restaurants across the Langhe still put it on the table as a local specialty.
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.