Robiola di Roccaverano PDO
Robiola made from pure raw goat’s milk, PDO, with a creamy and soft paste.
The flavor is delicate, savory and slightly acidulous, and varies with the seasons: fresh grass and hazelnut in spring, greater intensity at the end of summer. The Roccaverano heritage, directly in the cheese.
Robiola di Roccaverano PDO is made from pure raw goat’s milk, processed according to specifications that protect its origin and production method.
The flavor is delicate, savory and slightly acidulous, but it is never the same twice: in spring, aromas of fresh grass, cherry and hazelnut prevail; at the end of summer the milk becomes richer and the cheese reaches its maximum expression.
Raw milk transfers the heritage directly into the cheese — each season tells a different story.
Milk
Goat, raw, 100%
Format
Cylindrical · Ø 110 mm · h 40 mm · ~295 g
Aging
4/10 days
Serving
20 minutes before at room temperature
Rind
Edible — absent or with slight natural blooming
Storage
+4 / +8°C
Shelf Life
45 days
What the palate reveals
Beneath the barely hinted rind lives a paste that surprises: delicate on opening, savory in the body, with an acidulous finish that tells the story of the season in which it was born.
Sensory Profile
Aromas: On the nose, raw goat’s milk expresses itself with intensity: in spring fresh grass, cherry and hazelnut; at the end of summer a richer and more complex profile, the result of the different composition of the milk.
On the palate: In the mouth the paste is creamy and soft: in the fresher phase a delicate and clean acidity prevails, while in high summer a complexity and depth emerge that are difficult to find elsewhere.
Pairings
Wine
Alta Langa DOCG, Gewürztraminer, Gavi di Gavi, Barbaresco
Honey
Wildflower, acacia
Fruit
Figs, pears
Preserves
Onions and balsamic vinegar
Beer
Belgian Blanche
Bread
Crusty or rustic bread
Dried Fruit
Walnuts
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