Over there, where the Monferrato area gives way to the Langa Astigiana and this is reflected in the austere slopes of the Apennines, where you can almost hear the sea, right there, on those meadows, some beautiful little goats graze placidly, almost discreetly. However, if you look closely, they do not seem to be really shy, but rather they have an air of haughtiness mixed with pride. The goats know that their milk is at the basis of the production of one of the most appreciated cheeses, to the extent that in terms of prestige they compete with the famous chèvres beyond the Alps, and they also know that the taste of the cheese will depend on the herbs they have chosen to eat, and so they select them carefully. Their milk, combined in different percentages with sheep and cow's milk, is used to produce Robiola di Roccaverano, a cheese with ancient origins, dating back to the Celtic-Ligurian period, which was the first to obtain the protected designation of origin (PDO). Whether matured or fresh, Robiola di Roccaverano gives the palate a unique pleasure: soft, almost buttery, with an intense flavour and notes of yoghurt, herbs and hazelnut. It can be eaten plain or, thanks to its soft texture, be served on slices of bread as a spreadable cheese. It is also excellent for first courses such as risottos and pastas or served at the end of a meal paired with compotes and honeys.
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