Robiola di Roccaverano DOP is a fresh soft paste goat cheese, produced in Piemonte, in the area of the Langhe between Asti and Alessandria. It is a hill country still reached by sea winds which create a peculiar microclimate. Pastures rich in aromatic grass follow vineyards, woods and unspoiled areas.
The origins of this cheese are very ancient, since the Celts used to breed goats in these lands and produced a kind of cheese which is probably similar to he one produced today.The Romans kept producing it and called it Rubeola, "reddish", from the color of the crust of the aged cheese.
Robiola di Roccaverano DOP can be produced with goat cheese only or mixing it with cow or sheep milk. Anyway, at least half the milk has to be goat milk. Natural rennet is added to the milk and it is left to season for a few days for fresh Robiola, or for about two months for the aged variety.
Robiola is a very tasty cheese and it carries seasonal scents coming from the pastures' grass. Aged Robiola di Roccaverano DOP features a very strong, and almost piquant taste.