Cheese

from the guide IL GOLOSARIO the archives of ALEXALA

COOPERATIVA AGRICOLA LA MASCA

Roccaverano

COOPERATIVA AGRICOLA LA MASCA

From the milk of the Chamois Coloured goats, this cooperative produces a not-to-be-missed Robiola di Roccaverano of ancient origin with a fresh ivory white colour and a delicate and slightly acidulous taste. It can be eaten …

To Be Continued

ENRICO ROSSELLO

Roccaverano

ENRICO ROSSELLO

In the homeland of Robiola di Roccaverano, Enrico Rosello produces high quality goat cheese taking it to extreme stages of maturation. Don't miss their rare goat butter, available by reservation only and Lestremo, the cheese …

To Be Continued

FORMAGGI SOPRAFFINI DI MONTALDO LUCA

Carezzano

FORMAGGI SOPRAFFINI DI MONTALDO LUCA

Very special cheeses, born from the intuitions and culture of Vincenzo De Maria, founder of the company which is now run by his son-in-law, Luca Montaldo, who has learnt new cheese-making and maturation methods from Vincenzo. …

To Be Continued

FRANCA GHIONE

Roccaverano

FRANCA GHIONE

For us there are four companies that best represent the robiola di Roccaverano, with a round shape, flat and edged surfaces, raw, no rind and a milk-white colour. These include the Franca Ghione company, which produces high …

To Be Continued

GIANFRANCO NERVI

Roccaverano

GIANFRANCO NERVI

For us, one of the companies that best represents the robiola of Roccaverano, a round cheese with flat and edged surfaces, uncooked, no rind and milk-white colour, is that of Gianfranco Nervi who produces a robiola which …

To Be Continued

GIUSEPPE ABRILE

Roccaverano

GIUSEPPE ABRILE

There are four companies that, for us, best represent the robiola di Roccaverano, a round cheese with flat and edged surfaces, uncooked, no rind and milk-white colour. One of these is Giuseppe Abrile’s company which also …

To Be Continued

LA FATTORIA DELLA CAPRA REGINA

Fubine Monferrato

LA FATTORIA DELLA CAPRA REGINA

In 2006, Massimo Coizet, a businessman from Milan, decided to move to Fubine, in Monferrato. From there, the idea to dedicate himself to goat breeding and cheese production. This gave way to the opening of La Fattoria della …

To Be Continued

LUISELLA CAVALLERO

Loazzolo

LUISELLA CAVALLERO

The animals fed on forage grown directly by the farm produce the milk used to make delicious mixed cow-sheep milk cheese, which is fresh and ideal to enjoy drizzled with a little extra virgin olive oil. The yogurt, classic …

To Be Continued

MARCO BERNINI

Pozzol Groppo

MARCO BERNINI

Marco Bernini is a true artist of cheese-making and ageing of cheese. In his farmyard, equipped with laboratory and ripening rooms, he produces more than 70 types of cheese thanks to his knowledge of moulds, lactic acids …

To Be Continued

MARIOLINA TASCHETTI

Cessole

MARIOLINA TASCHETTI

In Alta Valle Bormida, Mariolina Taschetti dedicates herself to the semi-wild breeding of milk goats and to producing caprini, namely cheese with a bloomy rind made from goat’s milk. The animals always live outdoors, except …

To Be Continued

Piemonte On Food

Alba

Piemonte On Food

Contact Piemonte On Food, the free of charge booking service for visits to the local producers and tastings of gastronomic specialities.

To Be Continued

SIMONA STUTZ

Mombaldone

SIMONA STUTZ

Simona Stutz also sells robiola Dop: fresh or matured (also more than 90 days) and organic, thanks to the hay and to the food used to feed the goats.

To Be Continued