Bricco della Croce

In Cessole, nestled in the folds of the Langa Astigiana, Bricco della Croce works with a single denomination: Robiola di Roccaverano DOP. This soft, rindless cheese is made from raw goat's milk and reflects the character of a protected area spanning nineteen municipalities. Here, the production follows two directions: the fresh, delicate, and lactic version, and the aged one, which concentrates flavor and structure as the days pass. The difference between these two forms tells more than any label about how time acts on the Langa's goat's milk. Visitors to the farm can follow the process from curd to form and compare, in a single tasting, the young and mature Robiola: two outcomes of the same artisanal gesture, separated only by weeks of aging. A brief stop, but enough to understand why this small Piedmontese cheese carries the name of an entire valley.

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