from the guide IL GOLOSARIO the archives of ALEXALA
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 …
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. …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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.
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.
Mongiardino Ligure
VALLENOSTRA
Montebore, a typical cheese from Val Borbera, comes from raw cow's milk (70%) and sheep's milk (30%). Rediscovered by Roberto Grattone and his partner Agata Marchesotti, who gave it a new life preventing it from being forgotten. …