Roccaverano Robiola

Italy

Piedmont

Milk and milk products

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Roccaverano Robiola

In the Langa Astigiana and the area around Acqui Terme, this cheese was once known as furmagetta, robiola or arbiora. It was traditionally prepared by women, using goat’s milk, sometimes with the addition of a little sheep’s milk. The women would sell the cheese at the market or to local traders, and use the income to buy sugar, coffee, pasta and oil. Then, in 1979, a DOC (controlled denomination of origin) defined a production protocol and the production area, but allowed the use of up to 50% of cow’s milk, thus denaturing the cheese’s tradition. The DOP (protected denomination of origin) obtained later allowed a maximum of 50% cow’s milk, but a small group of cheesemakers continues to make the cheese using pure goat’s milk. It is excellent fresh or aged.

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Season

Production takes place from early April to the end of November. The minimum aging period is 5-6 days, and reaches optimum condition afer 10-15 days.

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The Presidium protects the small-scale producers who pasture their animals and make Roccaverano Robiola only from raw goat’s milk. Sadly, over the years, the number of Roccaverano goats, the local breed, has fallen drastically as they have been replaced by more productive breeds. In 1990, there were just 200 animals left, but the revival of authentic Roccaverano Robiola has led to initiatives to safeguard the breed. Some of the producers also raise them.

Production area
Langa Astigiana, Asti Province
Amaltea di Daniela Saglietti
Roccaverano (At)
Regione Caramello Piandonnne, 16
Tel. +39 0144 93151
info@bioamaltea.com

Stutz & Pfister
Mombaldone (At)
Regione Poggi, 1
Tel. 0144 950730 - 345 2920229
biorobiolestutz@hotmail.it
www.robiolabio.com
Slow Food Presidium Coordinator
Giorgia Turco
tel. +39 335 6783984
giorgia.turco@live.it

Presidium Producers’ Coordinator
Daniela Saglietti
tel. 348 6559550
info@bioamaltea.com
The Presidium protects the small-scale producers who pasture their animals and make Roccaverano Robiola only from raw goat’s milk. Sadly, over the years, the number of Roccaverano goats, the local breed, has fallen drastically as they have been replaced by more productive breeds. In 1990, there were just 200 animals left, but the revival of authentic Roccaverano Robiola has led to initiatives to safeguard the breed. Some of the producers also raise them.

Production area
Langa Astigiana, Asti Province
Amaltea di Daniela Saglietti
Roccaverano (At)
Regione Caramello Piandonnne, 16
Tel. +39 0144 93151
info@bioamaltea.com

Stutz & Pfister
Mombaldone (At)
Regione Poggi, 1
Tel. 0144 950730 - 345 2920229
biorobiolestutz@hotmail.it
www.robiolabio.com
Slow Food Presidium Coordinator
Giorgia Turco
tel. +39 335 6783984
giorgia.turco@live.it

Presidium Producers’ Coordinator
Daniela Saglietti
tel. 348 6559550
info@bioamaltea.com