This cheese hails back to ancient times. Originally from the Valsassina and other pre-alpine valleys, it is also produced in the plains of Piedmont and Lombardy. Made mostly from cow's milk (sheep's and goat's milk were more common decades ago), robiola is mild and buttery when fresh (aged only 8 to 10 days) and sharper when matured (aged 40 to 50 days).