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Roccaverano mixed milk robiola


In the area around the Piedmont municipality of Roccaverano in the Langhe, a dairy made Robiola with mixed goat’s (50% minimum), sheep and cow milk is produced but is only available in the winter months when goats almost cease producing milk. It should not be confused with the more traditional 100% goat’s milk version, although both have denomination of protected origin (DOP) status. It is also eaten fresh but its flavour is greatly enhanced after a more than one month period of ripening.

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