1. What milk is Robiola di Roccaverano PDO made with?
Robiola di Roccaverano PDO is produced from 100% goat’s milk. However, the procedural guidelines also admit (with a Producers Association label different in colour) a blend of goat’s milk with up to 50% cow’s or ewe’s milk. The percentages of the different types of milk used must be marked on the label.
2. Is raw milk safe?
The cheese making process creates a level of acidity that makes milk completely safe and free of harmful bacteria.
3. Where can I buy Robiola di Roccaverano PDO?
It is sold both in big supermarkets and in small shops: ask for it at your trusted shop! During the first lockdown due to Covid-19 we launched “The Robiola Hunt” project: we asked all our friends who love Robiola to tell us their trusted shops and/or supermarkets. You can find the map with all dealers here.
“The Robiola Hunt” goes on! Help us find new shops: tell us about them on Facebook.
4. Are goats put out to pasture?
The goats that produce the milk intended for making Robiola di Roccaverano PDO must be fed by grazing from March to October. The procedural guidelines that regulate the production of Robiola PDO imposes it on a daily basis.
5. Can Robiola di Roccaverano PDO be made with the milk of any goat breeds?
No, the only goat breeds that can produce milk for Robiola di Roccaverano PDO are Camosciata delle Alpi (national breed) and Roccaverano, a local breed that was saved from extinction thanks to the attribution of the PDO label to this cheese. Crosses between the two breeds also apply.
6. Is Robiola di Roccaverano GMO free?
Robiola di Roccaverano is GMO free, as decided by the producers and specified in the procedural guidelines.
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