Agricola Amaltea

Agricola Amaltea works in Roccaverano, where the calcareous ridges of the Langa Astigiana shape the pastures that feed the goat herd. From this direct link between soil, grass, and milk comes Robiola di Roccaverano DOP, a raw goat's milk cheese with a delicate, rindless paste that retains the minerality of the soils from which it originates. It is a cheese that thrives on nuances. Fresh versions display a lactic and vegetal, almost herbaceous profile, while aged ones concentrate the flavor and acquire a more pungent and persistent note. What separates them is not just time, but two variables that the cheesemaker never fully controls: the composition of the milk, which changes with the season and what the animals graze on, and the judgment of fermentation times. Each form is thus a snapshot of a moment, by definition unrepeatable. In a territory where goat farming is a testament to resilience before it is a productive choice, Amaltea entrusts this cheese with the interpretation of its landscape.

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