Our company is a small family-run business. We have been producing Robiola di Roccaverano DOP for over 25 years, respecting natural cycles and the environment. In 1999 we obtained organic certification. Our passion for cheese has given us great satisfaction: among many other prizes, we also won the Miglior Formaggio d'Italia award (best cheese in Italy) at the national Grolla d'Oro Formaggi d'Autore contest twice, in 2006 and 2010, and the gold medal at the fourth Mountain Cheese Olympics held in Verona in 2005. Robiola di Roccaverano, a cheese from the harsh and uncultivated hills of the Langa Astigiana, is Italy's only PDO goat's cheese. While the PDO regulations allow the addition of up to 50% cow's milk, the Slow Food Presidium cheese is made exclusively with goat's milk. Thanks to the use of raw milk, no robiola is like any other: the flowers, herbs and bacterial flora of the pastures are transferred into the cheese, giving it a unique flavour. Robiola's smell delivers scents of yoghurt, green grass and hazelnut. The taste is enriched with musky nuances and becomes long-lasting and full-bodied in the end.
STUTZ
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