Important Formaggio Kitchen Updates - Read Now

My Account

Robiola Incavolata - 12oz Soft Mixed Milk Robiola in Cabbage Leaves

Subtotal -
Shipping Details

To keep this perishable product at its best, expedited shipping is required

Email Email
Details Arrow down


A beautiful robiola from Piedmont made from a mix of goat and cow's milk and then wrapped and aged in cabbage leaves. When young, the cheese has a thick cakey texture and a beautifully complex flavor. As it ages, the cheese starts to mellow, and through contact with the leaves, it develops a vegetal strength in its aroma and flavor. At its ripest, it oozes out through the leaves.  If you're lucky enough to get one at this stage, serve it up on a sloped plate to catch all the gooey goodness.

More Information Arrow down
Region Piedmont
Country of Origin Italy
Producer Castagna
Cheese Type Mold-ripened
Type of Milk Goat
Flavor Profile Medium-strong
Care & Use Arrow down

Serving and Caring for your cheese

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).


Reviews 1 Arrow down

Customers reviews

1 Item
Arrow down
  • Robiola di Capra Incavolata - each - 12oz

    "At its ripest, it oozes out through the leaves. If you're lucky enough to get one at this stage, serve it up on a sloped plate to catch all the gooey goodness."

    We were one of the lucky ones. Stays molten in the fridge, and only a few minutes on the table it is nearly as soft as a hot fondue. We served this with lightly toasted whole wheat bread from the FK bakery, a fine match for texture and weight, and some fresh grapes for a sweet counterpoint. A breakfast not forgotten soon.

Add your review Robiola Incavolata - 12oz Soft Mixed Milk Robiola in Cabbage Leaves

Your Rating
Please select one of each of the ratings above.