Robiola di Roccaverano

Robiola di Roccaverano is a small, round Italian cheese known for its Protected Designation of Origin (PDO) status. This cheese is made either entirely from goat’s milk or a blend that includes at least half goat’s milk combined with ewe’s or cow’s milk. Annually, around 110 tons of this cheese are produced in the provinces of Asti and Alessandria in Piedmont, Italy.

Historical Background

The name "Robiola" may come from the town of Robbio in Pavia or the Latin word "rubeole" for the reddish color of the ripened cheese. This cheese type dates back to the fifteenth century, as recorded in the Summa Lacticiniorum by Pantaleone da Confienza. Robiola di Roccaverano’s origins can be traced back even further to the Celts and was later named by the Romans.

Production Process

Robiola di Roccaverano is crafted from raw whole goat’s milk, either pure or with cow or sheep’s milk. The milk is obtained from specific goat, sheep, and cow breeds. The cheese-making process involves coagulating the milk with natural acidification and animal rennet, then allowing it to curdle for 8 to 36 hours. The curd is cut into small pieces, placed in molds, and dry salted. It ripens for at least four days.

Types and Characteristics

There are two main types of Robiola di Roccaverano: Fresco (fresh) and Affinato (ripened). Fresco ripens for 4-10 days, has a soft, creamy texture without a rind, and a delicate, slightly acidic taste. Affinato ripens for at least 11 days, has a thin rind with white molds, and a more intense, savory flavor. The cheese has a round shape, measuring 10-14 cm in diameter and 2.5-4 cm in height, and weighs between 250-400 grams.

Flavor and Serving Suggestions

Robiola di Roccaverano has a fine-grained, creamy texture that becomes more compact with aging. Its flavor is delicate and slightly acidic when fresh, becoming stronger and more pungent as it matures. It pairs well with fruity white wines, lagers, marmalade, and fresh fruit. It can also be used in pasta fillings and savory flans.

Gastronomy

When storing Robiola di Roccaverano, it should be kept on a porcelain or ceramic plate and covered to allow it to breathe. In some regions, it is preserved in oil. This cheese is enjoyed both fresh and mature and can be enhanced with oil and chili pepper. It is recommended to pair it with wines like Barbera del Monferrato Superiore PDO or Barbera d’Asti PDO.

Distinctive Features

The distinct flavor of Robiola di Roccaverano comes from the herbs in the goat’s diet, which vary seasonally. One notable herb is Sainfoin, which imparts a particularly sweet taste to the cheese. The cheese celebrated its 40th year as a recognized DOP product in 2019, though its history extends back to ancient times.

Production Area

Robiola di Roccaverano is produced in 10 municipalities in the Province of Asti and 9 in the Province of Alessandria, located in the eastern Langhe region. The region's climate and geography, including humid winds and mists, contribute to the unique characteristics of the cheese. Production involves 15 producers, most of whom are family-run, and adhere to strict guidelines to ensure quality and authenticity.

Important Facts

Country of Origin	Italy
Specific Origin	Province of Asti and Alessandria, Piedmont
Certification	PDO (1996)
Milk Type	Goat's milk, or goat's and ewe's/cow's milk
Rind	Thin with molds (for affinato)
Texture	Soft, rubbery, soluble; Crumbly (for affinato)
Flavor	Acidic, savory
Aroma	Fine and delicate; Intense and pungent
Colors	White or ivory-white; Ivory or pale-yellow
Forms	Round form, 4–6 inches diameter, 1–2 inches edge, 8–15 ounces weight
Age	Fresco: 4-10 days; Affinato: After 11 days