from the guide IL GOLOSARIO the archives of ALEXALA
Spigno Monferrato
ALCIDE ACCUSANI
The Accusani Alcide farm is nestled in the picturesque landscape of the Alto Monferrato hills in the municipality of Spigno. Formaggetta is an institution in the Piedmont countryside. Today, the denomination has gathered …
Ponti
ANDREA ADORNO
The presence of the Adorno family in Ponti dates to 1600 and the start of the transformation of goat’s milk into cheese to 1800. Today, using the milk of the livestock bred on-site, the Adorno farm produces the famous …
Cartosio
AZ. AGR. ACCUSANI DI ROBIGLIO
A fresh goat’s milk table cheese, without rind and a milk-white colour, with a delicate slightly acidulous flavour, the robiola di Roccaverano has been a Dop cheese since 1979, produced in a dozen municipalities in the …
Stazzano
AZ. AGR. AGRISAPORI
CURED MEAT, CHEESE AND JAM. Breeding and own production, from which cured meat and cheese are made: this is Milena and Fabio's Agrisapori. The production ranges from cheese made from goat's milk, such as formaggette of various …
Malvicino
AZ. AGR. BIO. LE RAMATE
Patrizia and Massimo Cambiano have abandoned the hustle and bustle of Milan to make a dream come true: on twenty hectares of pastureland, perfumed with aromatic and medicinal herbs, they breed semi-wild Chamois Coloured …
Montechiaro d'Acqui
AZ. AGR. FERRERO
The authentic Robiola di Roccaverano is a round cheese with a milk white colour, diameter of between 10 and 13 cm and height of between 2.5 and 4 cm. The best is produced using only goat's milk, even if the specification …
Montaldeo
AZ. AGR. LA COMUNA
Osvaldo Bruni had a successful idea focusing entirely on goat’s milk. Robiole, yogurt and aged cheeses are peaks of excellence but even more worthwhile are the tastes of milk (ICEA certified), rich in nutritional value …
Arquata Scrivia
AZ. AGR. RAVERA MARIA TERESA
For some years, the Ravera farm has been engaged in dairy production with passion and research. The activity of Maria Teresa is born from the family's passion for breeding and cultivating the fields,up to the breeding of …
Murisengo
CASA COSTA DI GIULIA TASSO
On the hills of Monferrato Casalese, in the area of Valle Cerrina, Giulia Tasso breeds Chamois coloured goats. They are milked twice a day, from February to December, to obtain fresh or aged cheese that makes the most of …
Casale Monferrato
CASCINA LA VETRIATA
La Vetriata is also known for the production of fruit from ancient cultivars (apples, pears, persimmons, figs, plums…)
Montechiaro d'Acqui
CASCINA POLOVIO
The authentic Robiola di Roccaverano is a round cheese with a milk white colour, diameter of between 10 and 13 cm and height of between 2.5 and 4 cm. The best is produced using only goat's milk, even if the specification …
Fabbrica Curone
Caseificio Terre del Giarolo
Our Dairy farm is located in the Curone Valley nestled among the Tortona Hills, at the foot of Monte Giarolo. An enchanting territory, set among 4 regions: Piedmont, Lombardy, Liguria, Emilia-Romagna. We make traditional …
Carezzano
FORMAGGI SOPRAFFINI DI MONTALDO LUCA
Very special cheeses, born from the intuitions and culture of Vincenzo De Maria, founder of the company which is now run by his son-in-law, Luca Montaldo, who has learnt new cheese-making and maturation methods from Vincenzo. …
Fubine Monferrato
LA FATTORIA DELLA CAPRA REGINA
In 2006, Massimo Coizet, a businessman from Milan, decided to move to Fubine, in Monferrato. From there, the idea to dedicate himself to goat breeding and cheese production. This gave way to the opening of La Fattoria della …
Pozzol Groppo
MARCO BERNINI
Marco Bernini is a true artist of cheese-making and ageing of cheese. In his farmyard, equipped with laboratory and ripening rooms, he produces more than 70 types of cheese thanks to his knowledge of moulds, lactic acids …