Soft; sheep or goat; sharp; resembles Mont d'Or but takes longer to ripen, two to three months.
Robbiole
Robbiola
Robbiolini
Lombardy
Italian
Very similar to Crescenza (see.) Alpine winter cheese of fine quality. The form is circular and flat, weighing from eight ounces to two pounds, while Robbiolini, the baby of the family tips the scale at just under four ounces.
Same as Reblochon. A delicious form of it is made of half-dried sheep's milk in Le Grand Bornand.
Rocamadur
Limousin, France
Tiny sheep milk cheese weighing two ounces. In season November to May.
Rocroi
France
From the Champagne district.
Rokadur
Yugoslavia