Robiola di Roccaverano: 40 years of DOP
It has a soft paste, unmistakable creaminess and is good to eat fresh and after a short ripening period: Robiola di Roccaverano is a Piedmontese cheese that has made a name for itself throughout Italy and abroad and is celebrating four decades of DOP in 2019.
Today, between 400 and 420 thousand forms are produced every year. The Consortium that protects it is made up of small producers distributed in a territory that winds its way between the provinces of Asti and Alessandria: 10 municipalities in Asti and nine in Alessandria, in the hilly area of the Langa di Roccaverano (Asti), Val Bormida and Val Erro, as envisaged in the production regulations.
Robiola di Roccaverano is a Slow Food Presidium: the Presidium protects some small producers and promotes traditional Robiola di Roccaverano, which is made from 100% raw goat’s milk.
“This agri-food excellence of ours, Robiola di Roccaverano, is distinguished by the territory of production: Langa Astigiana and Monferrato Acquese – points out Piedmont’s Regional Councillor for Agriculture, Giorgio Ferrero. – We try to combine tourism, food and wine and high-quality products. The success of this product – continues Ferrero – lies in the courage of one of the strictest DOP regulations at national level, in which animal breeds, pasture and diet have been selected in an extremely specific way. When you believe in the quality of a product, you don’t just talk about it, you translate it into tangible elements”.