Roccaverano PDO

It has a soft paste and unmistakable creaminess. It’s good to eat fresh but also after a short ripening period: Roccaverano PDO is a Piedmontese cheese that has made a name for itself throughout Italy and abroad and celebrated four decades of denomination in 2019.

Today, about 500 thousand forms are produced every year. The Consortium that protects this cheese with a secular history 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 (Alessandria), as envisaged in the production regulations. It is made from 100% raw goat milk of two specific breeds: the Roccaverano and Camosciata Alpina, and can be fresh or aged after ten days of maturing.

Roccaverano is also a Slow Food Presidium: the Presidium protects some small producers and promotes top quality and traditional food like Roccaverano cheese.

Roccaverano PDO is distinguished by its restricted production area: the Langa of Asti and the Monferrato of Acqui Terme, one of the strictest standards at a national level, where animal breeds, pasture, and diet have been selected in an extremely precise way, and finally by the courage of the small farmers who daily cross the high hills with their flocks and process the milk in an artisanal way.