Its aroma with herbs and nuts gets richer while maturing…Perfect fresh or mature.
Origin
Roccaverano Robiola is a goat cheese and the name comes from the latin word “robium” that refers to the reddish color of the external part while maturing. Produced in the Langa Astigiana it has very ancient origins, since the celtic-ligurian times. It is the only Italian goat cheese that has obtained the DOP mark. Roccaverano Robiola, now even Slow Food presidia, follows the traditional productive method that ancient dairy farmers used to use: only raw goat milk and the production goes from April till November.
Cookit
Thanks to its strong taste and intense aroma, Roccaverano Robiola is perfect to be eaten fresh or mature. Fresh is perfect to be consumed with a bit of extra virgin olive oil and a white dry wine. Mature is perfect with passito wine. You can preserve it in oil or “incavolata”, rolled up in cabbage leaves. Unique if eaten with honey, mostarda and a dry white wine!
Did you know
To celebrate this incredible Piedmont cheese, in Roccaverano every year on the last Sunday of June there is the Carrettesca fair: a unique moment to taste robiola with typical traditional products like bread bakes in brick ovens, mostarda with Moscato grapes and other typical wines from the Langhe area. Don’t miss out the artisanal production demonstration of the dairy masters
