Robiola di Roccaverano

Robiola di Roccaverano is a soft, fresh or matured Italian cheese produced in a defined zone of the Asti and Alessandria provinces. It is made from raw whole goat's milk, either exclusively or mixed with up to 50 % raw whole cow's and/or ewe's milk, using acid coagulation and animal rennet. The specification distinguishes fresh and matured forms and mandates packing within the production area.

About this designation

Registered as a PDO on 2 July 1996 under file number PDO-IT-0024 (eAmbrosia identifier EUGI00000013006), Robiola di Roccaverano is produced within a precisely delimited area comprising ten municipalities in the Province of Asti — Bubbio, Cessole, Loazzolo, Mombaldone, Monastero Bormida, Olmo Gentile, Roccaverano, San Giorgio Scarampi, Serole and Vesime — and nine municipalities in the Province of Alessandria, including that part of the Municipality of Cartosio located on the left bank of the Erro stream. The milk must come exclusively from animals of the following breeds within the production area: goats of the Roccaverano and Camosciata Alpina breeds and their crosses, ewes of the Pecora delle Langhe breed, and cows of the Piemontese and Bruna Alpina breeds and their crosses. Raw whole goat's milk must constitute the majority, with cow's and/or ewe's milk each capped at 50 %. The minimum fat content as a percentage of the dry extract is 40 %. Animal rennet is added after acidification begins, at a temperature of between 18 and 24 °C, and coagulation lasts between 8 and 36 hours. Fresh cheeses are ripened for at least three days after moulding; the cheese is considered mature from the tenth day after moulding, with mature cheese defined as ripened for 11 days or more. The percentages of each milk type must appear on the label. On release for consumption, packaging is sealed with an adhesive label bearing the PDO logo — a stylised brown uppercase 'R' — together with a code number identifying the production holding and a label serial number. The inspection body is I.N.O.Q., Moretta, CN. All cheeses must be marketed whole, packed, and bearing a seal. Packing must take place within the production area. The applicant group is the Consorzio per la Tutela del Formaggio Robiola di Roccaverano.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 2 July 1996 under file number PDO-IT-0024, with eAmbrosia identifier EUGI00000013006.
• The specification permits no more than 50 % cow's milk and no more than 50 % ewe's milk; goat's milk must predominate.
• Coagulation is achieved using animal rennet added at between 18 and 24 °C, with a coagulation period of between 8 and 36 hours.
• The label serial number appears on an ochre background for cheese made exclusively from goat's milk and on a white background for mixed-milk cheese.

Tasting notes

Piedmontese fresh goat's milk cheese (sometimes blended with cow/sheep). Bright white soft creamy texture, fresh tangy goat-milk flavor with grassy-herbal notes; aged versions develop pungent surface mold.

HoReCa use

Spread on warm crostini; component of antipasto with grissini and anchovies; whipped with herbs for canapés; paired with Moscato or Acquesi wines.

Packaging

• small-wheel-250-400g
• twin-pack-vacuum-200g
• tub-spreadable-150g