We are proud of our long cheese-making history, however, our real journey started in 2005 when we became a private company. Since then the Roccaverano Cheese factory has grown steadily thanks to ongoing investments in our business and technology. Today, we are a commercial farm operating at the highest standards of production quality.
In the hilly areas surrounding the cheese factory we have a herd of 600 goats that graze freely on the pastures, feeding on a variety of plant types.
The herd includes 120 heads of the local Roccaverano goat breed, which we aim to protect and develop in order to safeguard biodiversity.
Our cheese varieties, with their unique and unmistakable textures, flavours and aromas, are the product of a series of exclusive factors. To begin with there is the local terroir, the Langhe, with its abundance of rich pastures. Then there is the careful affinage, the delicate and complex aging and ripening process that transforms the initial cheese form into an exceptional finished product.
We devote the utmost care and attention to this refined and complex process. Freshly produced cheese forms are matured in cheese ripening rooms (encouraging the growth of white moulds), at controlled temperature and humidity, and are carefully monitored by affineurs until maturity is reached.
It is a very important phase requiring specialist skills and experience to ensure the qualities and characteristics of each cheese type are enhanced.
This is how all our cheeses are crafted: by combining expertise, attention, and passion with a respect for local traditions and a desire to satisfy today’s consumer requirements.