The product
Robiola of Roccaverano DOP affinata
Robiola di Roccaverano DOP refined for 18 days
Code:
30911
Country of origin:
Italy
Type of Milk:
Raw Goat's milk
Weight:
250 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; refined for about 17/18 days |
|---|---|
| Appearance | The peel 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 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 | It can be used with jams, honey and fruit mustard |
| 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 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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