Mombaldone
AZIENDA AGRICOLA STUZ SIMONE
A participant company of the Consortium for the Protection of Robiola of Roccaverano DOP
Cheese
from the guide IL GOLOSARIO the archives of ALEXALA
Olmo Gentile
AZIENDA AGRICOLA TRAVERSA WILMA
A participant company of the Consortium for the Protection of Robiola of Roccaverano DOP
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.
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 …
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 …
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.
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. …
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 …
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 …
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 …
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 …
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 …
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 …