Gioachino Busi, Vasti, Parma
There are two cheeses that go by the name of Robiola. There is one from Piedmont, which is a fresh cheese, and one from Lombardia, which is of a tan colour. The latter is rich and mildly pungent.
½ pound Robiola (fresh cheese)
2 tablespoons butter (room temperature)
4 ounces dry white wine
Saltines or toasted bread
1. Combine cheese and butter in bowl and mix thoroughly.
2.Add wine and continue mixing until creamy and paste-like.
3.Transfer to serving bowl, and serve with toasted bread, saltines, or your favourite cracker.
Robiola cheese may be difficult to find. The best substitute would
be ½ cup of Mascarpone with ⅓ cup of Ricotta.