Mountain clover, sage, lavender, thyme and wild rose: these are some of the intense aromas of the Alta Langa's meadows that are released in the delicious Robiola. A unique cheese that takes its name from the ancient village of Roccaverano, perched on the top of the high hills of the Asti Langhe that reach over 800 meters. On these slopes from March to November grazes the only native Italian breed of goat: the Roccaverano goat, with its unmistakable reddish coat and long coat. Soft and creamy, Robiola is produced in the 19 municipalities of the territory between Asti and Alessandria, on which constant winds blow from the sea of Liguria, leaving in the air mists and mists colored by the sun, which you can meet going up the barren hill of Roccaverano until you reach the church of Bramante. The crumbly rock rich in clay washed by the snow gives a tone of sweetness to the landscape, with slopes of brambles and shrubs unsuitable for livestock, but perfect for grazing goats in whose milk we find the sweet scents of sainfoin grass. Here, in the era of Facebook and Youtube, they have chosen to live brave young producers, who preserve the ancient tradition without isolating themselves from the world, promoting with all modern technological means their passion for this ancient Piedmontese cheese.
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 and on a white background for the one obtained from mixed milk.
With these elements consumers can thus distinguish the authentic product from numerous imitations.
The origins of Robiola date back to the Celts, in the period 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.
the making of
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.
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.
REG. OVRANO - ROCCAVERANO
LOCALITA' PESSINELLE N. 2
15015 CARTOSIO (AL)
REG. PIANDONNE 16 – ROCCAVERANO
TEL. 0144 93151 cell. 339 2045678
LOC TURPINO - COSTABELLA - SPIGNO MONF.TO
TEL. 0144 91533 / 3491413127
REG. SAN GIROLAMO - ROCCAVERANO
TEL. 0144 93183 / 3348547894
REG. CASAGROSSA 5 - MOMBALDONE
TEL. 339 8800492
REG. TASSITO - ROCCAVERANO
TEL. 0144 93068 / 3357522789
REG. PICOLLO - ROCCAVERANO
TEL. 0144 93066 / 3662529685
REG. SAN DESIDERIO - MONASTERO B.
TEL. 0144 596134 / 3401035703
REGIONE TASSITO n° 18, ROCCAVERANO (AT)
Tel. 3487805423 - 3279787005
Reg. Col del Sol, 18 12060 BOSSOLASCO CN
VIA ALFIERI 7 - ROCCAVERANO
TEL. 348 7268402