Azienda Agricola Stutz

On the hills of the Langa Astigiana, Azienda Agricola Stutz dedicates its work to Robiola di Roccaverano DOP, a soft and delicate cheese made from raw goat's milk within the certified area of nineteen municipalities. This is a production that allows for no hiding: rindless, the robiola is consumed fresh or allowed to mature, and in both cases, it reveals the origin of the milk, with pure and mineral notes that evoke the pastures of Mombaldone. The decision to work with untreated milk is the linchpin of everything. The raw state preserves the microbial flora that would be lost with pasteurization, and it is precisely that living complexity that gives the cheese its personality, difficult to imitate outside the area. Each wheel thus becomes a close reading of the terroir: the character of the goat's milk, the microclimate of the hills, the hand that decides when to halt maturation. A product small in format, but precise in telling its origin.

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