Borreani Vanda

In Spigno Monferrato, on the edge of the Langa Astigiana, Borreani Vanda produces Robiola di Roccaverano DOP, a soft cheese made from raw goat's milk that bears the imprint of its territory even before its name. Crustless, it can be enjoyed fresh or aged, and each stage tells a different story: the lactic freshness of the young cheese, the denser texture and aromatic nuances of those allowed to mature over time. Production takes place within the denomination area, which encompasses nineteen municipalities, an area with calcareous soils and alpine-influenced microclimates. These two factors shape the profile of the local milk, and thus the resulting cheese: minerality, delicacy, and an aromatic precision that changes with the season and maturation. Borreani's work remains that of preserving the correspondence between pasture and form, without forcing it, allowing the raw milk to speak of its origin.

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