GABRIELE MARCONI

Robiola di Roccaverano is made primarily from goat's milk and is white in color, with a delicate, slightly tart flavor. It can be eaten fresh, aged, or grated. Produced in a dozen municipalities spanning the provinces of Alessandria and Asti, it reaches peak excellence in Monastero Bormida through the artisanal work of these producers: small quantities but an unmistakable flavor. Gabriele Marconi is one of the great masters who continues to produce this small, yet truly exceptional Italian cheese.