Caseificio di Roccaverano s.r.l.

From the villages of the lower Langa, Caseificio di Roccaverano focuses its long-standing cheesemaking craft on a single cheese, Robiola di Roccaverano DOP, produced from raw goat's milk. Its velvety creaminess and aromatic notes stem directly from the herbs surrounding the ancient villages of the production area, without mediation: it is the pasture that dictates the profile, even before the cheesemaker's hand. Without a rind, served fresh or allowed to mature, the Robiola changes consistency and intensity while remaining faithful to a method passed down from generation to generation. The dairy does not alter the formula to accommodate fleeting tastes, and this choice of continuity is part of its value. The result is a cheese that serves as a direct measure of its territory: tasting a wheel means discerning, in watermark, the flora and climate of this corner of Piemonte, where the art of cheesemaking has roots in the Middle Ages.

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