Robiola di capra di Roccaverano

This is definitely one of the most persuasive goat cheese Italian! Is produced in the Langhe with pure goat milk and, among many robiole Piedmont this is undoubtedly the most representative.


It comes with a wrinkled edible crust that takes white color tending to a light brown with the passage of the seasoning. Even the scent and flavor evolve with each passing week and "fresh and slightly sour" turn into "warm and slightly animal."


The palate is truly embracing and offers a great smoothness, with animal notes balanced by a controlled acidity, a great personality and a long finish.