Tasty reads

The Robiola di Roccaverano

November 27, 2012


Production zone

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.


Roccaverano is an ancient village on the hills of the province of Asti; its origins are roman. A document written around the year 1000, kept in the local church, talks about an ancient cheese made from ovine milk. In 1779, a group of french soldiers camped in Roccaverano asking for robiolas and wine; there were no battles, maybe because of the sweetness of this cheese.

Production technique

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).

Recommended wines

Roero Arneis, Dolcetto d’Alba.


Official classification: Presidential decree 14/03/1979.

Denominazione di Origine Protetta: Reg. (CE) n. 1263 del 01/07/1996.