Rocchetta

Semi-mature three-milk robiola, produced through lactic coagulation and a short, careful aging process.

A great organoleptic balance where sweetness and acidity merge, enveloping the palate with aromas of butter, sour cream, and a light toasted note.

Rocchetta is born from the lactic coagulation of three expertly blended milks, followed by a short and meticulous aging.

The result is a creamy robiola with great organoleptic balance, in which sweetness and acidity blend harmoniously from the very start.

The palate is enveloped by aromas of butter and sour cream, with a slightly toasted note on the finish that lingers without being heavy — a precise and recognizable identity, one of the strengths of our production.

Milk

Cow, Sheep, Goat, Cream

Format

Cylindrical · Ø 110 mm · h 40 mm · ~300 g

Aging

7 days

Serving

30 minutes beforehand at room temperature

Rind

Edible, soft, and wrinkled

Storage

+4 / +8°C

Shelf Life

45 days

What the palate reveals

Beneath the wrinkled rind lies a surprising paste: notes of butter and sour cream upon opening, harmonious in body, with a light toasted finish that extends the experience.

Sensory Profile

Aromas: Butter and sour cream on the nose at first, with a slightly toasted note on the finish. The acidity from the lactic coagulation of the three milks builds the organoleptic balance from the beginning.

On the palate: In the mouth, the texture is soft and melting: sweetness and acidity blend harmoniously, while the toasted note prolongs the experience without being heavy — a precise and recognizable identity.

Pairings

Wine
Alta Langa Metodo Classico, Gewürztraminer, Gavi di Gavi, Barbaresco

Honey
Wildflower

Fruit
Figs, grapes

Preserves
Onions and balsamic vinegar, cugnà

Beer
Amber

Bread
Country bread, wholemeal stone-baked Focaccia

Dried fruit
Roasted hazelnuts

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