Robiola di Roccaverano DOP

Robiola di Roccaverano DOP

The Robiola di Roccaverano DOP is one of the most traditional and ancient Piedmontese cheeses that recalls a cheese once produced with cow, sheep, and goat milk. That produced by the Caseificio Alta Langa is instead entirely made using raw goat milk. It is a rich, fresh or lightly aged cheese as it ages for only 5-6 days, and has a soft texture.
 

HOW ROBIOLA DI ROCCAVERANO DOP IS MADE

The raw milk, added with natural starter, is left to acidify. During this process, a very small dose of calf rennet is added; subsequently, the mixture rests until coagulation occurs either through acid or lactic means.

The curd is ready for draining in about 24-36 hours, after which it is placed, without any breaking, into molds that facilitate draining and shaping. Salting is then done dry.

In the first days of maturation, the rind is non-existent or with an early signs of blooming and the color is white. The paste is white and has a fine microstructure that presents a certain creaminess. This goat cheese is particularly fresh and fragrant. 
 

ROBIOLA DI ROCCAVERANO DOP: HISTORY AND CURIOSITIES

The certain origins of Robiola di Roccaverano DOP are defined in 1899 when the priest Pistone described, within the chronicles of the parish of Roccaverano, the first historical documents in which this cheese was mentioned referring specifically to the X century.

The place name is linked to Roccaverano, a municipality in the province of Asti although the production area of this cheese actually includes the land straddling the provinces of Asti and Alessandria, in the eastern part of the Piedmontese Langhe. The Robiola di Roccaverano has also been able to boast the DOP recognition since 1996.

Robiola di Roccaverano DOP: How is it produced

Caseificio dell'Alta Langa, Piedmont

Ingredients Robiola di Roccaverano DOP

Ingredients: raw goat's milk, salt, rennet

Nutritional values