Robiola is a soft, fresh-to-short-aged Italian cheese from Piedmont and Lombardy, made from cow's, goat's or sheep's milk — often a blend of two or three — and prized for its creamy, delicate, faintly tangy paste. Sold young as small rounds or squares, it ranges from a fresh, spoonably soft, almost spreadable curd to a thin-rinded surface-ripened cheese with a richer, mushroomy edge.