Cocconato, famous for its remarkable old town, its landscapes and its mild climate, to the extent that it has earned the appellation ""Riviera del Monferrato"" (Monferrato Riviera), does not disappoint even when you look away from history and nature and focus on its fine gastronomic traditions.This is where, among the many typical Monferrato excellent products, we can go in search of a dairy delicacy known as Robiola di Cocconato. It is a fresh cheese made from pasteurised whole cow's milk, soft, with a characteristic flat, round shape. It ranges in size from 350 to 400 g and has no rind, so it is all to be tasted. The milk-white colour of the texture, which is characterised by a soft and creamy consistency, is a distinctive feature. It has a delicate flavour strongly reminiscent of fresh milk, much appreciated for its creaminess to such an extent that it inspired the verses of the poet Nino Costa, who, translating from the original into Piedmontese, wrote about this cheese: ""It is a tasty snack; it is a breakfast resource; it is just as good in the countryside as it is at the gentlemen's table; millionaires like it, professors sing it, pharmacists recommend it to cure heartaches... robiola di Cocconato cheese”. It is a light cheese, very suitable for summer use in combination with salads or eaten on fresh bread. In winter it is best served with vegetables steamed and sautéed in butter. To be paired with white and low-alcohol wines.
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