RABIOLA CHEESE

ROBIOLA CHEESE

Rabiola cheese is a soft, creamy Italian cheese made from a blend of cow’s, goat’s, or sheep’s milk, depending on the producer and region. It originates primarily from the Piedmont and Lombardy regions of northern Italy. Rabiola has a mild, tangy flavor with a fresh, slightly acidic note, and is often enjoyed young, though some aged versions develop a stronger taste and a thin, edible rind.

This cheese is versatile—ideal for spreading on bread, serving with honey or fruit, or including in antipasto platters. Its texture and flavor vary slightly by producer, milk source, and aging time, but Rabiola is generally prized for its delicate, creamy character and artisanal quality.

Here's a Rabbiola-style cheese recipe and process flow tailored for small-scale or artisanal production in the South African market, considering local dairy inputs and basic cheese-making infrastructure.

* RABIOLA CHEESE
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