Robiola di Roccaverano DOP

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
Dimensions
variable
Producers
small herder-dairies in the typical production area
Codice forma
n.d.
Codice tagliato
n.d.

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