Appreciate its velvety, creamy texture, its soft yet intense aroma, and its delicate herb flavour. Robiola di Roccaverano is a D.O.P. cheese which boasts an ancient cheese-making tradition.

The softly undulating hills of the lower Langhe region are dotted with a number of ancient villages surrounded by vineyards and hazelnut groves. A trip to this picturesque destination combines nature, history, and the best of Italian cookery secrets in one.

Situated on the highest hill of the lower Langhe region, this enchanting village seems frozen in time. It dates back to the tenth century when it was given its name “Ruspaverano” by Emperor Otto I.

Robiola di Roccaverano is still made from raw goat milk, as it has been for centuries. The pastures of this territory have an abundance of wild herbs which give the cheese a unique and highly valued flavour.

Simple yet exquisite, our cheese varieties are the highlights of superb aperitifs, appetizers, or main courses. Aside from being perfect bread partners, they are also excellent when enjoyed with fruit preserves, honey, walnuts and hazelnuts, grapes, or apple slices.