Buttiero & Dotta

In Roccaverano, in the Langa Astigiana, Buttiero & Dotta keeps ancient cheesemaking practices alive within a fully certified supply chain, where inherited methods coexist with today's hygiene and health standards. Their Robiola di Roccaverano DOP is made from raw goat's milk within a protected area of nineteen municipalities, and presents as a soft, rindless cheese, available fresh or aged. This dual possibility—the fresh, milky version and the more aged, developed version—tells the story of a single product interpreted in two stages, both rooted in the family legacy that governs its production. The connection to the territory is not a declaration but a procedure: raw milk, a circumscribed area, handed-down gestures. Visitors to the Roccaverano site can see firsthand how the robiola is made and taste it in its various stages of maturation, following the supply chain from milk to cheese in one of the places that define the denomination.

Contacts