Marconi Matteo

Matteo Marconi crafts Robiola di Roccaverano DOP in Monastero Bormida, a hilltop village in Asti where the Langa Astigiana's rolling terrain shapes distinct cheese character. His production hinges on raw goat's milk—sometimes blended—transformed into the DOP's signature soft, rindless form. Each cheese emerges either fresh and delicate or aged into deeper complexity, reflecting the precision required within the protected zone spanning nineteen municipalities across Piedmont's storied dairy region.

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