CAS. RABBIA FRANCESCO

In Ruffia, amidst the Cuneo countryside, Caseificio Francesco Rabbia has been operating since 1890 within the Raschera DOP territory, a denomination that extends over 248 municipalities in the province. Production remains anchored to raw milk: coagulation takes place in copper vats, and each wheel is hand-wrapped with linen cloths, a gesture that marks the ivory-white paste in the two prescribed versions, full-fat and semi-fat. It is a table cheese that bears the rhythm and limits of artisanal work. Over one hundred and thirty years of continuous activity link this house to the pastoral roots of Piedmont, without the longevity turning into rhetoric: here, technique has remained a daily tool, not a mere reference. Visitors to the farm can closely observe how copper, cloths, and hands continue to determine the character of each piece. It's worth a stop to see a craft passed down, remaining true to itself, to the extent that the milk allows.

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