Robiola di Roccaverano
Robiola di Roccaverano, also named Roccaverano, is a small, soft goat’s milk cheese with a lactic curd.
- Milk
- Whole raw goat’s milk
- Protection
- DOP
- Maturation
- Sale permitted from the fourth day in molds
Where Robiola di Roccaverano is made
The protected area comprises the listed municipalities of Asti and Alessandria provinces in Piedmont. Milk, cheesemaking, maturation, and packaging are tied to this area.
PiedmontWhat to pour with it
Roero ArneisTry Robiola di Roccaverano with Roero Arneis in a cheese-and-wine tasting.
Barbera d'AlbaTry Robiola di Roccaverano with Barbera d'Alba in a cheese-and-wine tasting.
Alta LangaTry Robiola di Roccaverano with Alta Langa in a comparative cheese-and-wine tasting.
ArneisTaste Robiola di Roccaverano with a wine made with Arneis, choosing the bottle’s style to suit the cheese.
Choosing Robiola di Roccaverano
Use the full protected name, Robiola di Roccaverano DOP, when choosing this cheese. The specification sets its maturation as follows: Sale permitted from the fourth day in molds.
Questions worth asking
Which milk is used?
The specification calls for whole raw goat’s milk.
Where is the protected area?
The protected area comprises the listed municipalities of Asti and Alessandria provinces in Piedmont. Milk, cheesemaking, maturation, and packaging are tied to this area.
How long does it mature?
The specification gives these maturation requirements: Sale permitted from the fourth day in molds.
