The product
Robiola of Roccaverano DOP affinata
Roccaverano DOP prodotto con latte caprino crudo stagionata per circa 15 giorni
Code:
30911
Country of origin:
Italy
Type of Milk:
Raw Goat's milk
Weight:
250 g
Minimum order:
1 piece
| Description | Roccaverano DOP produced by Stutz farm in the Langhe area, with raw milk that is produced by the goats of the farm; refined for about 2 weeks |
|---|---|
| Appearance | The rind begins to be evident, rough and with pink shades; the paste is slightly compact and pure white in colour |
| Taste | To the nose can be found notes of milk, pot herbs and almonds; in the mouth it is gently, slightly savoury and persistent |
| Maturing | At least 15 days |
| Curiosity | Stutz is one of the few producers to adhere to the Slow Food regulation of Roccaverano DOP. This cheese only becomes a Presidium during the grazing season, from March-April to October-November, and is recognisable by the Presidium symbol placed on the cheese wrapping |
| Our selection | The Stutz farm manages the entire production chain, starting with the breeding: about 300 goats of the Camosciata breed and a few heads of the indigenous Capra di Roccaverano, all reared in a semi-wild state. A milk of excellence processed with great skill that gives persistent and very elegant cheeses, a reference point for Roccaverano DOP |
| Suggestions | It can be used with jams, honey and fruit mustard. Amazing also if tasted on its own |
| Ingredients | Raw goat's MILK, rennet, salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 250 g |
| Packaging | Wrapped in plasticized paper suitable for contact with food |
| Storage Conditions (packaged products) | Keep refrigerated between +2 and +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: 13,85 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 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 Roccaverano DOP.
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