Robiola di Roccaverano
Among the countless gastronomic treasures found in Piemonte, Robiola cheese – smooth, creamy and wonderfully fragrant - is among the most delectable of the region.
Robiola is made from the raw milk of goats raised on the slopes surrounding the little town of Roccaverano, perched at 2,640 feet above a sea of stony terraced land, though it can also be made from cow’s, sheep’s or goat’s milk or a combination of all three. Bearing the weight of a strong tradition and history, The Robiola di Roccaverano is mentioned in chronicles dating back to 1000, though its origins coincide with the much earlier settlement of Ligurian Celts. In 1996, it was awarded DOP status.
Robiola di Roccaverano DOP, is one of the many varieties of robiola made in the provinces of Asti and Alessandria, in the northwestern region of Piemonte. Because of its short ripening process of less than 3 weeks, this fresh cheese is very thin skinned and ivory white in color. Fresh Robiola, while still flavorful, is softer and a bit sweet. Aged Robiola, more intense and pungent than its fresh counterpart has a straw yellow or light brown coloring and when used in cooking, one must be careful to not overwhelm the other ingredients. Robiola goes excellently with the lovely aromatic fennel or its complex flavor can be combined to somewhat basic dishes to achieve a more complex flavor.
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