ROBIOLA DI ROCCAVERANO, TRADITION AND HERITAGE OF OUR TERRITORY

Making good cheese is an art form. At Roccaverano cheese factory we understand this well.
We produce our famous Robiola following an ancient tradition passed down by cheesemakers for centuries, using only whole, raw goat milk sourced exclusively from our local pastures.
We add our expertise, attention, and passion to create an outstanding product that will delight consumers with its unique and unmistakable taste.

A PLACE AND A PRODUCT WITH A RICH HISTORY

Roccaverano, the small capital of Langa Astigiana, is a hamlet rich in history and charm, built on the highest hill of the Langhe district. Besides some artistic treasures such as the Renaissance Church of Santa Maria Annunziata whose facade was designed by Bramante, Roccaverano also boasts some gastronomic treasures such as hazelnuts, cured meats, goat meat, and the famous Robiola.

A CHEESE OF CELTIC ORIGINS

This historical goat cheese of Celtic origin owes its present name to the Romans who named it “rubeola”, from Latin “ruber”, in reference to the reddish colour of its mature rind. The first Italian goat cheese to obtain D.O.P. certification, Robiola di Roccaverano received European recognition in July 1996.