Cheese

from the guide IL GOLOSARIO the archives of ALEXALA

AZIENDA AGRICOLA STUZ SIMONE

Mombaldone

AZIENDA AGRICOLA STUZ SIMONE

A participant company of the Consortium for the Protection of Robiola of Roccaverano DOP

To Be Continued

AZIENDA AGRICOLA TRAVERSA WILMA

Olmo Gentile

AZIENDA AGRICOLA TRAVERSA WILMA

A participant company of the Consortium for the Protection of Robiola of Roccaverano DOP

To Be Continued

BRUNO FERRERO

Serole

BRUNO FERRERO

Ferrero proposes robiole di Roccaverano of different levels of maturation, including very aged. The area belongs to those municipalities of Asti that are ideal for the production of this cheese.

To Be Continued

BUTTIERO-DOTTA

Roccaverano

BUTTIERO-DOTTA

Among the companies that for us best represent the robiola di Roccaverano, with a round shape flat and edged surfaces and uncooked, no rind and a milk white colour, Buttiero-Dotta makes a certified organic Robiola, fresh …

To Be Continued

CASA COSTA DI GIULIA TASSO

Murisengo

CASA COSTA DI GIULIA TASSO

On the hills of Monferrato Casalese, in the area of Valle Cerrina, Giulia Tasso breeds Chamois coloured goats. They are milked twice a day, from February to December, to obtain fresh or aged cheese that makes the most of …

To Be Continued

CASCINA ARIS

Monale

CASCINA ARIS

It is a family-run organic farm that is mainly engaged in sheep farming and the production of goat’s milk and goat’s cheese.

To Be Continued

CASCINA LA VETRIATA

Casale Monferrato

CASCINA LA VETRIATA

Following a stay in France in a school for “fromages fermiers”, agricultural expert Roberto Nicoletti has chosen to breed grass-fed Chamois Coloured goats and produce cheese with raw whole milk in Casale Monferrato. …

To Be Continued

CASCINA POLOVIO

Montechiaro d'Acqui

CASCINA POLOVIO

The authentic Robiola di Roccaverano is a round cheese with a milk white colour, diameter of between 10 and 13 cm and height of between 2.5 and 4 cm. The best is produced using only goat's milk, even if the specification …

To Be Continued

CASCINA ROCCHINO

Serole

CASCINA ROCCHINO

Cascina Rocchino, founded by the unforgettable Don Roberto Verri, has produced Robiola of Roccaverano since 1981. It is an authentic goats cheese from goats bred and raised on the farm and fed at pasture. Their other cheeses …

To Be Continued

CASCINA TURNE’ - GIULANO BLENGIO

Monastero Bormida

CASCINA TURNE’ - GIULANO BLENGIO

Robiola di Roccaverano is made essentially with goat's milk, white in colour and has a delicate and slightly acidulous flavour: to be eaten fresh, matured or grated. Produced in a dozen municipalities between the provinces …

To Be Continued

CASEIFICIO PEPE 1924

Costigliole d'Asti

CASEIFICIO PEPE 1924

Marco Garando, a young man passionate about the art of cheese making, started out by attending a dairy course in Moretta. He then moved to Castagnole delle Lanze, the birthplace of his maternal grandparents, to produce mozzarelle …

To Be Continued

CA’ DEL PONTE

Monastero Bormida

CA’ DEL PONTE

A cheese of ancient origin, fresh ivory-white paste, with a delicate and slightly acidulous taste, which can be eaten fresh or mature: this is the Robiola di Roccaverano, the best goat cheese in the world. The homelands …

To Be Continued