Description
Robiola di Roccaverano DOP is a typical Piedmontese cheese produced in the provinces of Asti and Alessandria. This cheese is made using goat's milk, and it is considered a fresh cheese with a soft and moist texture. As it ages (beyond 10 days), it develops remarkable aromas. The rind forms after the first days of maturation, is white and wrinkled, and the paste is creamy and white. It is a fatty soft cheese made with goat's milk, with a medium aromatic intensity that becomes high with aging. Pairings: Excellent consumed on its own to savor the unique characteristics of the product, we recommend a Piedmontese red wine. Storage: Keep refrigerated and cover the cut part. Processing: For the production of Robiola di Roccaverano DOP, raw milk is used with the addition of natural starter. The milk is left to acidify. In this cheese, very little calf rennet is used. The formed paste is placed in special molds where the cheese is drained, followed by salting. The milk used for the production of Robiola comes from pasture-raised goats, and the cow's diet for the production of this cheese is essential. Robiola di Roccaverano is part of the Slow Food Presidium. Aging: 24