Consorzio Robiola di Roccaverano DOP

Robiola di Roccaverano, excellence of southern Piedmont, is called “The Queen” of goat’s cheese.

Compact with acidulous notes of fresh robiola, creamy and with an enveloping taste in its medium aging, gratable and spicy in its aged version, this cheese is one of the most versatile that can be found: alone, with regional combinations such as Cugnà and honey or used in recipes, Robiola di Roccaverano always knows how to conquer with its genuine flavors.

 

Protected Designation of Origin
Robiola di Roccaverano was one of the first cheeses in Italy to have the Protected Designation of Origin (PDO), which through a strict disciplinary rule ensures that this cheese maintains over time its simple and genuine production method but with the highest level of quality.

There are two breeds of goats allowed to produce milk for Roccaverano cheese: the Camosciata delle Alpi and the Roccaverano goat, a native breed saved from extinction thanks to the existence of Robiola di Roccaverano.

Grazing is compulsory during the possible months and this gives each Robiola di Roccaverano a unique flavor and taste, thanks to the processing of raw milk.
Robiola di Roccaverano is GMO free because the disciplinary rule strictly and unequivocally regulates what the animals eat even during the winter period: 80% of their diet must come from the territory of the PDO.

The production area is about 300 km2, 19 municipalities in all, straddling the provinces of Asti (ten) and Alessandria (nine), which means that the Robiola di Roccaverano is one of the smallest PDO in Italy, as well as being the only raw goat’s milk processed cheese.

 

The Consortium

Founded in 1996, the Consortium for the Protection of Robiola di Roccaverano controls and verifies all the phases of the production process and inspects all the operators involved in the supply chain: location, adequacy of the plants, conformity of the species and breed, feeding and breeding techniques, conformity during milk collection, quality of the raw materials, labelling, quality conformity and origin of the fresh product to be used for maturing.

In order for the product to be put on the market with the name of Robiola di Roccaverano DOP, the Consorzio di Tutela stamp must be applied underneath the package, at the base of which is the identification code of the producer and the progressive number of the mark:

  • on an ochre background for Robiola di Roccaverano DOP produced with goat’s milk only
  • on a white background for the one obtained from mixed milk
With these elements consumers can thus distinguish the authentic product from numerous imitations.

Contacts

Phone:+39 0173231108

Info

Via Castello, 5
12060 Grinzane Cavour (CN)
Italia

THE PRODUCTION FEAUTURES OF THE ROBIOLA DI ROCCAVERANO

Robiola is the only cheese in Italy – and one of the very few in the world – with lactic processing, a process much slower and older than the most widespread rennet processing.

It is produced with whole raw milk of Roccaverano goat or chamois goat. The flocks must be grazing from March to November and at least 80% of their forage must come from these hills.

The coagulation takes place by adding rennet not before the acidification process has begun. The curd is transferred into perforated moulds that give Robiola its cylindrical shape with flat, slightly edged faces.
The salting is carried out dry on both sides of the product.
The natural maturation is carried out in special rooms for at least three days. From the fourth day the sale is allowed and it is considered matured from the tenth day.

In the fresh version it has no rind, characterized by a milky white and soft, creamy, more or less compact, delicate flavor, slightly acidic yogurt, grass and hazelnut.
If aged it becomes more compact, it can be creamy under the rind and has a stronger flavor, in which you can feel the animal scents, but also the spicy nuances, with a long and enveloping flavor.

THE BEST PAIRINGS

If fresh, it is perfect with a dry white, like Roero Arneis or Gavi. If aged, instead, a good glass of Barbera d’Asti, Nizza or Ruché, but also a Moscato Passito.Excellent with a drizzle of honey, a compote of fruit, mustard and onion sauce, but also with a Piedmontese green sauce.

The robiola is very ductile in the kitchen: perfect with a Baraggia rice, for a creamy risotto of robiola and bacon, or with a good omelette or a savoury pie. It also goes well with chestnut polenta.

Its delicacy and creaminess make it ideal also for desserts: combined with nougat and honey or as a base for a refined cheese-cake with an unmistakable flavor.

 

HISTORICAL BACKGROUND
The origins of Robiola date back to the Celts, when the mysterious Druid people, experts in goat breeding, settled in Liguria and in part of Piedmont bringing with them the ancient Roccaverano breed and beginning to produce a cheese similar to the one of today.

Pliny the Elder will also talk about Robiola and later, in 1400, Pantaleone da Confienza, who exalted the unique qualities of freshness in his Summa Latticinorum.

At the end of the nineteenth century, we are informed by the writings of a priest that in the village there were five fairs dedicated to Robiola, attended by buyers not only from Italy, but also from France and England so much was the fame of this cheese on the banquets of the European courts.
After all, even our king of Italy, Vittorio Emanuele II, who loved hunting and villains more than politics, could not resist the impulse to venture on horseback in the wild woods, and he used to stop in the houses of the producers to be refreshed by local girls with a fresh and creamy Robiola.

Last modified: 27 Jul 2021
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