Robiola di Roccaverano
- Written by Giuseppe Zeppa
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 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
Fat (% dry matter)
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: 16 August, 2017.