The product
Robiola di Roccaverano DOP - fresh
The famous Robiola di Roccaverano DOP, in the fresh version
Code:
30910
Country of origin:
Italy
Type of Milk:
Raw Goat's milk
Weight:
300 g
Minimum order:
1 piece
| Description | Robiola di Roccaverano DOP produced by Stutz farm in the Langhe area, with the milk produced by the goats of the farm |
|---|---|
| Appearance | The paste is pure white, there is no peel on the surface and the texture is the typical one a curd while drying |
| Taste | The flavour reminds notes of yogurt, lemon zest and green grass; the salt is well dosed and the goat notes are light |
| Maturing | At least 5 days |
| Curiosity | Stutz is one of the few producers to follow the Slow Food regulations for the production of Robiola di Roccaverano: the cheese becomes a Presidium only during the grazing season (from March-April to October-November) and it is strictly obtained with raw milk from Camosciata goats and Roccaverano goats |
| Our selection | The Stutz Farm is a family-run business characterized by love for nature and its products. Visiting their company you can breathe clean air and a spirit of innovation, brought above all by the siblings Jerome and Ramon |
| Suggestions | You can use it to prepare an innovative cheesecake |
| Ingredients | Raw goat's MILK, rennet, salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 300 g |
| Packaging | Wrapped in plasticized paper suitable for contact with food |
| Storage Conditions (packaged products) | Store at a temperature between +2 +4 ° C |
| Instructions for use | Edible rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1011 kJ / 241 kcal Fat: 19,48 g of which saturates: 14,18 g Carbohydrate: 1,47 g of which sugars: 1,47 g Protein: 13,82 g Salt: 1,03 g Typical value per 100 g |
The producer
Az. Agr. Stutz - Mombaldone (AT) - Piedmont
Why we chose them
The Stutz farm is located in Mombaldone, in the province of Asti, in Langhe hills. Here, Jerome and Ramon Stutz raise goats and produce goat
cheeses following in the footsteps of their parents, who moved to Langhe in the early 1990s. The Stutz family manages the entire production chain:
about 250 goats of the Camosciata breed and a few heads of the native Roccaverano graze freely for 8 months a year, eating shrubs, grass and
leaves. The farm produces Robiola di Roccaverano Dop, and other refined robiola, starting only from raw goat milk, distinguishing itself as one of the
few producers to adhere to the Slow Food regulations of Robiola di Roccaverano.
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