 |
 he origins of this cheese go back to the time of the Celtic Liguri tribes. In later times, Pliny the Elder and Pantaleone da Confienza speak highly of its qualities and provide descriptions of its manufacture. Robiola di Roccaverano is a cylindrical, full-fat, fresh cheese that undergoes neither ripening nor ageing. It is made from a blend of up to 85 per cent cow's milk and at least 15 per cent goat's or sheep's milk obtained from two milkings in one day. The milk is partly skimmed. There is no rind to Robiola di Roccaverano which has a fine-grained consistency. It is milky-white in colour, and the aroma and taste are delicate, savoury and slightly sour. The production area encompasses many town districts in the provinces of Asti and Alessandria.
|
Consorzio Tutela Formaggio Robiola di Roccaverano
Via Roma, 8
14050 Roccaverano (AT)
ITALY
phone: (+39) 0144/93244
fax: (+39) 0144/93350
email: promo.formaggi@produttorilattepiemonte.com
|
|
Region of
Production
DOP Map
Piedmont
Recipes
CHIZZE
SFORMATINE DI CAROTE SU ROBIOLA DI ROCCAVERANO
|