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Roccaverano Billy Goat robiola


‘Robiola del Bec’ or ‘billy-goat Robiola’ is a cheese made during the brief period when the she-goats are on heat and the milk’s aroma is particularly distinctive (caused, it was traditionally claimed, by contact with the male – from which the name). In order to further develop the flavour, it is ripened for at least a couple of months, superimposing and then ‘fusing’ two cheeses to avoid excessive dehydration. This is an excellent limited ‘cru’ goat’s cheese and is an exceptional taste experience for fans of such products.

Organoleptic characteristics
Aspect and texture: firm, ivory paste with a reddish tinged rind
Taste: goaty and very intense
Serving suggestions: Fruity white wines, red wines (Barbera, Barbaresco…). 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 two months
Production period: September to October
Fats: 45% F-Dm
Weight: 200-300 gr
Size: variable
Producers: small herder-dairies in the typical production area