Robiola di Roccaverano PDO is produced following a strict specification that limits its production to a small and selected territorial area. This helps to preserve its authenticity and distinctive quality. The processing of Robiola di Roccaverano DOP is based on ancient techniques handed down over the centuries.

What makes this robiola unique is the aging process that lasts about a week. During this period, the robiola develops a delicate, sweet white coating made up of natural molds. This thin white coating gives the cheese a distinctive flavor and contributes to its creamy, enveloping texture.

Robiola di Roccaverano DOP, thanks to its refined flavor and inviting texture, is highly appreciated by cheese lovers. It can be enjoyed on its own or accompanied by honey, fresh fruit or crispy bread croutons. It is a unique culinary experience that allows you to savor the authentic flavor of Piedmont's cheese-making tradition.