{"id":1394,"date":"2012-11-27T07:00:51","date_gmt":"2012-11-27T06:00:51","guid":{"rendered":"http:\/\/www.langhe.net\/?p=1394"},"modified":"2019-08-06T17:25:57","modified_gmt":"2019-08-06T15:25:57","slug":"the-robiola-di-roccaverano","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/1394\/the-robiola-di-roccaverano\/","title":{"rendered":"The Robiola di Roccaverano"},"content":{"rendered":"

Characteristics<\/h2>\n

Production zone<\/h4>\n

Ten communes in the Province of Asti (Comunit\u00e0 Montana Langa Astigiana Val Bormida) and nine in the province of Alessandria.<\/p>\n

Characteristics<\/h4>\n

Fat and fresh cheese<\/a> of cow’s milk (maximum 85%), and ovine and oat’s milk (minimum 15%).<\/p>\n

Shape and dimensions<\/h4>\n

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.<\/p>\n

Looks of the dough<\/h4>\n

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.<\/p>\n

History<\/h2>\n

Roccaverano<\/a> 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.<\/p>\n

Production technique<\/h2>\n

The milk is partially skimmed and warmed up at a temperature of 18-20\u00b0C; then a bit of rennet is added and the mix coagulates slowly for 18-24 hours (depending on the temperature).<\/p>\n

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\u00b0C temperature for three days.<\/p>\n

Taste and smell<\/h2>\n

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.<\/p>\n

How to eat it<\/h2>\n

Alone or in dishes (it is the base for various creams and hors d’oeuvres).<\/p>\n

Recommended wines<\/h2>\n

Roero Arneis, Dolcetto d’Alba.<\/p>\n

Denominations<\/h2>\n

Official classification: Presidential decree 14\/03\/1979.<\/p>\n

Denominazione di Origine Protetta: Reg. (CE) n. 1263 del 01\/07\/1996.<\/p>\n","protected":false},"excerpt":{"rendered":"

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