Roccaverano Cheese

Roccaverano, made in the rugged, wild Langhe hills near Asti, is one of Italy’s historic goat cheeses and the first to earn Protected Designation of Origin (PDO) status. With this recognition, its name was formalized, as previously it was simply called formaggetta, robiola or arbiora in the local dialect.
Production takes place from March to the end of November, when the goats can graze freely.
The cheesemaking process involves adding liquid calf’s rennet to raw milk, following an initial acidification, then allowing it to coagulate for between 8 and 36 hours. The curd is then transferred into perforated molds, which are periodically turned to drain the whey. The curd remains in the molds for approximately 48 hours. Dry salting is carried out during the turning process or at the end. The cheese requires a minimum aging of four days, but reaches its peak after a couple of weeks.
The traditional production technique varies only slightly from producer to producer, with minimal changes, yet the differences between one robiola and another are significant: The grasses, flowers and bacterial flora of the pastures transfer into the cheese, making it possible, much like wine, to create a true map of crus.
When consumed fresh, Roccaverano offers a straightforward sensory profile, with pleasant notes of yogurt, green grass and hazelnut on the nose. In the mouth, the cheese has an extraordinary smoothness and sapidity.
With aging, subtle goaty hints develop, and the aromas shift towards the meadows and wild plants. The flavor becomes enriched with spicy and musky nuances, culminating in a long, enveloping finish.
Roccaverano is also excellent when aged and preserved in oil. The ideal pairing for the cheese is with a well-structured white wine.

Season

Production takes place from early April to the end of November.