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.
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.
Langa Astigiana, Asti Province
Regione Caramello Piandonnne, 16
Tel. +39 0144 93151 - 3392045678
Stutz & Pfister
Regione Poggi, 1
Tel. 0144 950730 - 345 2920229
Slow Food Presidium Coordinator
tel. 348 6944465