Robiola cheese is a soft, creamy Italian cheese known for its rich, tangy flavor and luscious texture. Made from cow’s, sheep’s, or goat’s milk, it varies from mild and milky to slightly pungent, depending on its aging.
It spreads beautifully on bread, melts effortlessly into sauces, and enhances cheese boards with its buttery, earthy depth.
But Robiola isn’t always easy to find. If your recipe calls for its ultra-creamy consistency and tangy finish, you’ll need a substitute that delivers a similar melt and flavor complexity. Some alternatives focus on Robiola’s mild, spreadable quality, while others offer a stronger aged depth for those who enjoy bolder flavors.
We’ve tested different cheeses in spreads, pasta sauces, and cheese boards to find the best replacements for Robiola cheese. Whether you need a mild, creamy cheese, a firmer alternative, or a slightly funkier swap, these seven substitutes will work perfectly in your dish.
7 Substitutes for Robiola Cheese
Each of these substitutes brings something unique. Some replicate Robiola’s soft, tangy texture, while others provide a rich, creamy melt that still complements your dish.
1. Brie – The Best Match for Creamy, Mild Flavor
Brie is one of the best substitutes for Robiola, offering a similarly soft, spreadable texture and a buttery, slightly earthy flavor.
It has a bloomy rind that adds depth, while its rich, milky interior mimics Robiola’s smooth meltability. While Brie is typically milder, aging it at room temperature before serving enhances its depth.
Best for: Cheese boards, baked dishes, and spreads.
How to use: Replace Robiola with Brie in equal amounts. If you need more tang, mix Brie with a touch of goat cheese.
If Brie isn’t available, check out these other useful Brie cheese substitutes.
2. Camembert – A Richer, Earthier Alternative
Camembert is a great substitute if you want a soft cheese with a bolder, mushroom-like aroma.
It has a creamy interior and an earthy, slightly nutty flavor, making it perfect for spreads, cheese platters, and melted dishes. While Camembert is stronger than Robiola, it provides a similarly luscious texture.
Best for: Cheese boards, baked pasta, and sauces.
How to use: Use Camembert in equal portions as a Robiola substitute. If Camembert is too pungent, blend it with mascarpone for a milder taste.
For more funky cheese alternatives, check out these Camembert cheese substitutes.
3. Stracchino – A Fresh, Spreadable Italian Alternative
Stracchino is one of the closest Italian substitutes for Robiola, offering a mild, creamy flavor with a soft, spreadable texture.
This cheese is high in moisture, making it a perfect match for spreading on bread or using in fresh dishes. While it lacks the aging complexity of Robiola, it provides a mild, tangy bite that pairs well with many ingredients.
Best for: Spreads, pasta sauces, and sandwiches.
How to use: Replace Robiola with Stracchino in equal portions. If you need more depth, add a touch of Parmesan.
For more Italian cheese options, check out these Stracchino cheese substitutes.
4. Taleggio – A Soft, Washed-Rind Option for More Depth
Taleggio is an excellent substitute for Robiola if you prefer a slightly funkier, richer cheese.
It has a semi-soft texture and a mild tang, making it perfect for melting into pasta or spreading on crusty bread. Taleggio’s washed rind gives it a stronger aroma, but its interior remains creamy and mild.
Best for: Melted dishes, pasta bakes, and cheese boards.
How to use: Use Taleggio in equal portions as a Robiola substitute. If the rind is too strong, remove it before using.
For more washed-rind cheese options, check out these Taleggio cheese substitutes.
5. Mascarpone – The Best for Ultra-Creamy Texture
Mascarpone is a fantastic substitute if you need a rich, ultra-creamy cheese without the bloomy rind.
Unlike Robiola, Mascarpone is slightly sweeter and more delicate, making it ideal for desserts, spreads, and creamy pasta sauces. If you’re using Robiola in a dish that requires a soft, luxurious melt, Mascarpone is a perfect match.
Best for: Desserts, creamy pasta sauces, and spreads.
How to use: Swap Robiola for Mascarpone in equal amounts. If you want more tang, mix it with a touch of goat cheese.
For more smooth cheese options, check out these Mascarpone cheese substitutes.
6. Crescenza – A Mild and Tangy Italian Option
Crescenza, also known as Stracchino in some regions, is a soft Italian cheese that’s perfect for spreading or melting.
It has a high moisture content, making it one of the best substitutes for Robiola in sandwiches, focaccia, or creamy sauces. Its mild tang and buttery smoothness make it a go-to choice for those who prefer a fresh, delicate cheese.
Best for: Spreads, sandwiches, and melted dishes.
How to use: Replace Robiola with Crescenza in equal portions. If you need a firmer texture, mix it with Fontina.
7. Gorgonzola Dolce – A Soft Blue Cheese Alternative
If you’re looking for a creamy, tangy cheese with a little extra bite, Gorgonzola Dolce is an interesting substitute for Robiola.
It has a smooth, spreadable texture and a mild blue cheese funk, making it a great option for cheese boards, pasta sauces, and melted dishes. Unlike sharper blue cheeses, Gorgonzola Dolce remains milky and mild, balancing creaminess with a hint of tang.
Best for: Spreads, pasta sauces, and cheese boards.
How to use: Swap Robiola with Gorgonzola Dolce in equal portions. If the blue flavor is too strong, blend it with Mascarpone for a milder result.
For more blue cheese options, check out these Gorgonzola substitutes.
Frequently Asked Questions
Brie is the best substitute for Robiola due to its soft, creamy texture and mild, buttery flavor. If you need a cheese with more tang, Stracchino or Taleggio are excellent alternatives.
Yes, Mascarpone is a great substitute for Robiola in pasta sauces. It provides a smooth, rich texture but lacks Robiola’s slight tang. Mixing it with a small amount of goat cheese can help balance the flavor.
Camembert is a great choice for a cheese board replacement. It has a creamy, spreadable texture and a slightly stronger, earthier flavor that pairs well with crackers, fruits, and nuts.
Yes, Taleggio is an excellent substitute for Robiola in baked dishes. It melts beautifully and adds a rich, slightly tangy flavor. If the rind is too strong, simply remove it before using.
Stracchino is a fantastic mild alternative for spreads. It has a fresh, creamy texture and a delicate tang, making it perfect for serving on bread or with fruit.
