Gentle, creamy soft-ripened from Piedmont that's approachable yet holds its own.
Robiola Bosina from Piedmont, Italy. A mixed cow and sheep's milk soft-ripened cheese with a creamy paste and bloomy rind. Order online.
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Robiola Bosina is a mixed cow and sheep's milk soft-ripened cheese from the Langhe hills of Piedmont in northern Italy, made in a small square format with a thin bloomy white rind. It sits in that approachable corner of the Italian soft-ripened family, closer in spirit to a delicate brie than to anything funky.
The paste is creamy and yielding, with a proper cream line that runs just under the rind and a slightly firmer, more lactic core that holds together on the board. The cow's milk gives it that fresh-butter, yogurty pull on the front of the palate, and the sheep's milk adds a quiet richness and a touch of browned butter on the back end. The rind brings a clean mushroomy note, white button rather than forest floor, and the finish is short and fresh, no funk, no bite.
Let it sit out for twenty minutes before serving and the cream line really starts to soften and slump toward the center. It's the kind of cheese that flatters everyone at the table, gentle enough for someone wading into European soft-ripened cheeses for the first time, and interesting enough, thanks to that mixed-milk recipe, to hold its own next to bigger names on a board.
Soft and yielding under the knife, with a melting cream line just under the rind and a slightly firmer, lactic core that holds its shape on the board.
Gentle and approachable, with the cow's milk doing the buttery work and the sheep's milk adding a quiet richness on the back end. Mellow, not stinky.
A clean, short finish, fresh cream and a touch of mushroom from the rind that fades within a few seconds.
Very milky and yogurty up front, fresh-cream and cultured butter, with that bright sheep's-milk tang threading through.
A light browned-butter note from the sheep's milk side, more buttery than nutty.
A whisper of mushroom from the bloomy rind, clean and white-button rather than forest-floor.
No real heat or piquancy, just a soft, round finish.
Bloomy rind
Thin, white bloomy rind that brings a clean button-mushroom note and helps the cream line ripen from the outside in. Edible and part of the picture.
Robiola Bosina stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The bubbles cut through the buttery cream line, and a soft Piedmontese red like Barbera meets the sheep's milk richness on its home turf.
Sweet fruit and honey lift the lactic tang, and a soft truffle honey leans into the Piedmontese context without overwhelming the cheese.
Video represents style and type of cheese - may not be an exact match in all cases.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
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