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100% pasture fed goat’s robiola


In the area around the Piedmont municipality of Roccaverano in the Langhe, a mixed, sheep, cow and goat’s milk, dairy Robiola is produced.  However, the traditional 100% goat milk version, although both versions has domination of protected origin (DOP) status, has been selected by Guffanti because it is produced by small artisans using the milk of exclusively pasture fed animals. It is also eaten fresh but its flavour is enhanced by a ripening of even more than one month.

Organoleptic characteristics
Aspect and texture: soft but fairly firm, ivory paste with a rind that becomes reddish when ripened
Taste: with a rich goaty flavour, slightly acidic in the fresh versions and intense in the ripened
Serving suggestions: Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Fresh fruit, walnut or raisin bread
Technical characteristics
Milk: skimmed, raw, goat’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least three days
Production period: from February-March to October
Fats: 45% F-Dm
Weight: 200-300 gr
Size: variable
Producers: small herder-dairies in the typical production area