Ten communes in the Province of Asti (Comunità Montana Langa Astigiana Val Bormida) and nine in the province of Alessandria.
Fat and fresh cheese of cow’s milk (maximum 85%), and ovine and oat’s milk (minimum 15%).
Shape and dimensions
Cylindric shape with a diameter of 10-14 cm, 4-5 cm high. A mould weighs 250 to 400 grams. The rind is almost absent in the fresh moulds, so they are white; the seasoned ones can be pale yellow.
Looks of the dough
It is milk-white, with soft structure. It is finely granular. In the seasoned robiolas it is wrinkledd and the cheese immadiately under the rind is very creamy, almost liquid.
The milk is partially skimmed and warmed up at a temperature of 18-20°C; then a bit of rennet is added and the mix coagulates slowly for 18-24 hours (depending on the temperature).
The mix is put in the moulds and left there for one or two days; it is salted dry.The natural seasoning happens in rooms with a 15-20°C temperature for three days.
Taste and smell
Delicate, sweet and slightly acid flavors remind of fresh milk; the cheese feels soft in the mouth, and has a soft, delicately acid taste when fresh, a bit hot when seasones some more days.
How to eat it
Alone or in dishes (it is the base for various creams and hors d’oeuvres).
Roero Arneis, Dolcetto d’Alba.
Official classification: Presidential decree 14/03/1979.
Denominazione di Origine Protetta: Reg. (CE) n. 1263 del 01/07/1996.