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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%. Robioladi 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 Robiola di Roccaverano is produced with raw or pasteurised milkmilk. 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]. Available from: https://www.dairyscience.info/index.php/cheeses-of-the-piedmont-region-of-italy/85-robiola-di-roccaverano.html . Accessed: 30 September, 2016.  

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