from the guide IL GOLOSARIO the archives of ALEXALA
Costigliole d'Asti
CASEIFICIO PEPE 1924
Marco Garando, a young man passionate about the art of cheese making, started out by attending a dairy course in Moretta. He then moved to Castagnole delle Lanze, the birthplace of his maternal grandparents, to produce mozzarelle …
Monastero Bormida
CA’ DEL PONTE
A cheese of ancient origin, fresh ivory-white paste, with a delicate and slightly acidulous taste, which can be eaten fresh or mature: this is the Robiola di Roccaverano, the best goat cheese in the world. The homelands …
Roccaverano
COOPERATIVA AGRICOLA LA MASCA
From the milk of the Chamois Coloured goats, this cooperative produces a not-to-be-missed Robiola di Roccaverano of ancient origin with a fresh ivory white colour and a delicate and slightly acidulous taste. It can be eaten …
Roccaverano
ENRICO ROSSELLO
In the homeland of Robiola di Roccaverano, Enrico Rosello produces high quality goat cheese taking it to extreme stages of maturation. Don't miss their rare goat butter, available by reservation only and Lestremo, the cheese …
Roccaverano
FRANCA GHIONE
For us there are four companies that best represent the robiola di Roccaverano, with a round shape, flat and edged surfaces, raw, no rind and a milk-white colour. These include the Franca Ghione company, which produces high …
Monastero Bormida
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 …
Roccaverano
GIANFRANCO NERVI
For us, one of the companies that best represents the robiola of Roccaverano, a round cheese with flat and edged surfaces, uncooked, no rind and milk-white colour, is that of Gianfranco Nervi who produces a robiola which …
Roccaverano
GIUSEPPE ABRILE
There are four companies that, for us, best represent the robiola di Roccaverano, a round cheese with flat and edged surfaces, uncooked, no rind and milk-white colour. One of these is Giuseppe Abrile’s company which also …
Monastero Bormida
La Bottega di Monastero Bormida
San Desiderio is a family-run agritourism farm with four wooden cabins, perfect for those who enjoy hiking in the woods, mountain biking, and horseback riding at the stables, which have Argentinean horses. The Campagna Amica …
Loazzolo
LUISELLA CAVALLERO
The animals fed on forage grown directly by the farm produce the milk used to make delicious mixed cow-sheep milk cheese, which is fresh and ideal to enjoy drizzled with a little extra virgin olive oil. The yogurt, classic …
Cessole
MARIOLINA TASCHETTI
In Alta Valle Bormida, Mariolina Taschetti dedicates herself to the semi-wild breeding of milk goats and to producing caprini, namely cheese with a bloomy rind made from goat’s milk. The animals always live outdoors, except …
Mombaldone
SIMONA STUTZ
Simona Stutz also sells robiola Dop: fresh or matured (also more than 90 days) and organic, thanks to the hay and to the food used to feed the goats.
Alba
Piemonte On Food
Contact Piemonte On Food, the free of charge booking service for visits to the local producers and tastings of gastronomic specialities.