ROCCAVERANO
PDO

$25.00

A cheese that is unique in the world.

Its origins date back to the Celts who, having settled in Liguria, began making a cheese very similar to the product we know today. In his Naturalis Historia, Pliny the Elder mentions “rubeola” of Piedmont, from the Latin ruber, a term used to indicate the reddish colour taken on by the rind at the end of the maturing process.

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Description

Roccaverano PDO is a soft cheese made with acid (lactic) coagulation of raw whole goat’s milk from the Roccaverano and Camosciata Alpina breeds and their crosses. It is available in Fresh, Ripened and Mature types. The origins of Roccaverano PDO date back to the Celts who, having settled in Liguria, began making a cheese very similar to the product we know today.

In his Naturalis Historia, Pliny the Elder mentions “rubeola” of Piedmont, from the Latin ruber, a term used to indicate the reddish colour taken on by the rind at the end of the maturing process. An 1899 manuscript, written by the priest Pistone, records the history of the parish of Roccaverano from 960 to 1860 and also mentions “excellent robiola cheeses” and their distribution and export outside Italy, to France.

In 2021, the producers of the Consorzio Di Tutela Murazzano Dop cheese unanimously decided to remove the term “robiola” from the product name to avoid confusing consumers by using a term that had become commercially ambiguous. Today, Roccaverano PDO is of the very few Italian PDO goat cheeses. The Roccaverano PDO production zone comprises ten municipalities in the province of Asti and nine in the province of Alessandria, in the easternmost area of the Langhe, in the Piedmont region.

History

An 1899 manuscript, written by the priest Pistone, records the history of the parish of Roccaverano from 960 to 1860 and also mentions “excellent robiola cheeses” and their distribution and export outside Italy, to France. The Protected Designation of Origin for Roccaverano PDO was established in 1996 but the first official recognition dates back to 1979, with the Presidential Decree signed by President of the Republic Sandro Pertini. In 2021, the producers of the Consortium for the Protection of Roccaverano PDO cheese decided to remove the term “robiola” from the product name to avoid confusing consumers by using a term that had become commercially ambiguous. Today, it is of the very few Italian PDO goat cheeses.

The territory

The production zone is characterised by an irregular morphology. The geological nature changes from the hilly area of the Langa di Roccaverano and the Val Bormida area to the more mountainous Erro Valley. The Langa Astigiana and Val Bormida feature stratified sedimentary rocks consisting of either clay, sandstone or limestone. These rocks are easily moulded by the atmospheric agents and end up giving the landscape a gentle and relaxing appearance. Shrubs and brambles grow along the uncultivated and semi-cultivated slopes (gullies), making them ideal for grazing goats. Damp winds from the sea blow over the whole area of Roccaverano PDO, creating mists and fog. In winter, the humidity can lead to intense snowfall, while in summer there is often severe drought, which causes small streams to dry up. Depending on the season, the herds produce milk with different aromas that can be appreciated by experienced tasters. Sainfoin, for example, is a herb that makes the cheese sweet and is consequently appreciated by cheesemakers. A few pastures are sown to make dry fodder for the cold season.

How it is made

The Roccaverano Protected Designation of Origin refers to the soft cheese made from 100% raw whole goat’s milk. Fresh or matured, it is characterised by a soft, white, more or less compact paste with a flavour varying from delicate to strong. This cheese is cylindrical in shape with a diameter of 10 to 13 cm, flat, slightly rimmed faces and a heel height of 2.5 to 4 cm. Its weight varies from about 250 to 400 g. The milk is coagulated by adding rennet of animal origin not before the acidification process has begun and at a temperature between 18°C and 24°C. It is left to rest, at the same temperature, for between 8 and 36 hours, depending on the climatic and environmental processing conditions. The acid curd is then gently transferred into special perforated moulds fitted with a bottom. The cheese remains in the moulds for up to 48 hours and is turned regularly to facilitate the draining of the whey. Salting must be carried out dry on both sides of the product. The cheese can be released for sale from the fourth day after being placed in the moulds. Roccaverano PDO is considered ripened (matured) from the tenth day after being placed in the moulds.

Trivia

Although Roccaverano PDO is ready for consumption just a few days after production, it can still be matured for some time at home. The longer ripening period leads to a change in the taste of the cheese as its flavour is closely linked to the live milk enzymes that remain present in the paste until consumption.
Roccaverano PDO is made with acid (lactic) coagulation of raw whole goat’s milk from the Roccaverano and Camosciata Alpina breeds and their crosses.

Consortium for the Protection of Roccaverano Pdo

The Consortium for the Protection of Roccaverano PDO Cheese was founded in 1988 and currently has 17 members. The monitoring plan implemented for Roccaverano PDO envisages the inspection, during every stage of the production process and for all operators involved in the supply chain, of the following: location, suitability of facilities and/or plants, identification and traceability. The finished product undergoes checks on the conformity of its chemical, physical and sensory characteristics. When the cheese is released for consumption, the Consorzio di Tutela stamp must be applied to the underside of the packaging, underneath which the identification code of the producer and the progressive branding number are indicated. Only after this marking will the product be released onto the market with the Roccaverano Protected Designation of Origin.

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