Roccaverano DOP

Until 2023, in the area around the Piedmontese municipality of Roccaverano, in the Langhe region, a mixed goat's milk (50% minimum)-wine-dairy robiola was also produced, the only one available in the winter months, when the goat almost ceases milk production: a version accepted by the specifications and which went with the more traditional, although both held the PDO, 100% goat's milk version. Since 2023, the PDO has only been allowed for 'Roccaverano DOP' (100% goat's milk). It is also eaten fresh, but its flavour is enhanced by a maturing process that can exceed one month.

 

Organoleptic characteristics

Aspect and texture
soft but fairly firm, ivory paste with a rind tending to reddish when ripened
Taste
slightly acidic in the fresh versions, intense in those ripened
Serving suggestions
Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Fresh fruit, walnut or raisin bread

Technical characteristics

Milk
skimmed, raw, goat, sheep and cow’s milk
Production method
artisan
Paste
uncooked, not pressed
Salting
dry
Ripening
at least three days
Production period
throughout the year
Fats
45% F-Dm
Weight
200-300 gr
Dimensions
variable
Producers
small herder-dairies in the typical production area
Whole cheese code
n.d.
Cutted cheese code
n.d.

Sign up for our newsletter

Be among the first to know what is happening in the World of Guffanti: events, new products, initiatives and stories.