 CHEESES OF THE PIEDMONT REGION OF ITALY |
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Robiola di Roccaverano
Characteristics (Denomination of Protected Origin
1 July 1996) - Robiola di Roccaverano
is a fresh cheese produced from ewes’ or goats’ milk or a mixture
of ewes’, goats’ and cows’ milk. The quantity of cows’
milk used in manufacture must be less than 85%. Robiola
di
Roccaverano cheese is cylindrical with flat surfaces. The cylindrical
shape has a diameter of 10-15 cm, an edge of 4-5 cm and a weight of 250-300
g. There is no rind and the dough is white or ivory-white without
holes. The texture is soft and slightly firm. The odour is fine,
delicate, and rarely pungent. The taste is mainly acid and fine.
Production area - The cheese is produced in 11 towns in the province of Asti and 9 towns in the province of Alessandria.
Cheesemaking - The Robiola di Roccaverano is produced with raw or pasteurised milk. The milk is coagulated by the addition of bovine liquid rennet at a temperature of 30-35° C. A commercial starter generally made with mesophilic lactic bacteria is used. Generally, each producer uses a different starter to characterise their production. The curd is cut to produce granules with the size of a hazelnut. The curd is collected and drained in moulds and the cheese is dry-salted. Natural aromas as truffle, hot pepper, herbs or rosemary may be added.
Composition - The composition of Robiola di Roccaverano cheese is given in table 6.
|
Table 6. The composition of Robiola di Roccaverano cheese |
|
|
Component |
% |
|
Water |
46-52 |
|
Protein |
34-42 |
|
Fat (% dry matter) |
50-60 |
|
Ash |
3-4 |
How to cite this article
Zeppa, Giuseppe (2004).
[On-line] UK: Available:
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