From the moment I saw this recipe I knew I wanted to try it. A combination of salmon, chives, lime zest and a cheese I’ve never tasted sounded intriguing. Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s and sheep milk. Outside of Italy, you can pick it up at an Italian specialty store. If you’re not able to find it, you can substitute with ricotta or a mixture of ricotta and mascarpone cheese. You can find the original recipe (in Italian) here. It was the first time I’ve cooked a dish that combined pasta and fish. This dish is so delicious, I was not disappointed! This recipe is fairly simple, quick and easy.