Giolito Formaggi
Four-generation family cheese shop in the historic centre of Bra, working as an affineur with its own ageing cells and cellar. It favours raw-milk cheeses and small producers.
About Robiola di Roccaverano
A soft goat's milk robiola from the eastern Langhe, made from raw whole milk of Roccaverano and Camosciata Alpina goats and their crosses. After the milk acidifies naturally, rennet is added and the curd is drained in perforated moulds, dry-salted on both faces and sold fresh or ripened. Qualigeo reports that the Romans called such a cheese rubeola, from ruber, red, for the colour of the rind after ageing. Wheels weigh 250 to 400 g and are 2.5 to 4 cm high; Wikipedia gives a diameter of 10 to 15 cm.
Made in: Nineteen communes of the Langhe in Asti and Alessandria provinces, centred on Roccaverano
On the plate
Creamy and soft when fresh, with a colour that runs from milk-white to cream or yellow as it ages. Delicate, savoury and slightly acidic, more decided in the aged cheese. Goats eating lupinella give it a particular sweetness.
Wine and cheese
What to pour with Robiola di Roccaverano
Arneis (Roero and Langhe) Piedmont
Our pickQualigeo says fresh Robiola di Roccaverano calls for a white wine of character. Arneis, a dry white with some body and fresh acidity, suits the creamy paste and answers the cheese's slight acidity.
Langhe Riesling Piedmont
Our pickFresh Robiola di Roccaverano is creamy, savoury and slightly acidic. A dry, mineral Langhe Riesling with racy acidity cuts through the cream and meets the cheese's own tang instead of softening it.
Moscato d'Asti Piedmont
Our pickThe goat cheese is creamy, savoury and slightly acidic. A lightly sparkling, low-alcohol sweet Moscato d'Asti softens that tang, and its bubbles clear the creaminess from the palate.
The grapes behind these winesArneisRieslingMoscato Bianco
From the source
Where to buy and taste it
Latteria Bera
Turin dairy shop three minutes from Piazza Castello, taken over in 1958 by Romola and her sisters Marta and Bruna and run by her granddaughter Chiara since 2016. It sells Piedmontese specialities and DOP cheeses, and hosts booked tastings in the shop.
Borgiattino Formaggi
Cheese and wine shop under the arcades of Corso Vinzaglio since 1927, known for Piedmontese cheeses such as Castelmagno, Raschera and robiola, alongside Italian and foreign ones.
Cheese experiences nearby
Cheese, Slow Food's cheese festival in Bra
Slow Food's biennial fair of raw-milk cheeses fills the centre of Bra with artisan producers, tastings, workshops and talks. The 2025 edition was the fifteenth.
Cheese Tasting at Giolito
Guided walk through the shop's cold counter, workshop, ageing rooms and the ageing cellar, which holds a small cheese museum, then a tasting in a dedicated room. For larger summer groups a tent can be set up in the courtyard. Contact the shop to reserve.
Castelmagno at the table at La Meiro
The farm's locanda serves Castelmagno in its different types and ageings, and gnocchi al Castelmagno are always on the daily menu, in the valley where the cheese is made. Opening is seasonal.
Cellars and tasting at Guffanti
Cellar visits and a guided tasting route at the Arona ageing house, by reservation. Private tastings in dedicated rooms pair its cheeses with bread and wine; English-language visits are available on booking.
Visit to the Valcasotto ageing cellars
Booked visit to the rock cellars of an alpine hamlet where cheeses rest on twelve kinds of wood, with a company shop on site. Cheeses include Castelmagno di Alpeggio and the Cusiè range.
Tasting in the shop at Latteria Bera
Shop tasting of boards of cheeses and cured meats with handmade bread, grissini rubatà and a glass of wine, with panna and zabaione as an option. Book at least a day ahead.
Robiola di Roccaverano: questions
Is Robiola di Roccaverano made from goat's milk only?
Yes. Qualigeo describes the DOP as made with whole raw goat's milk in purity.
Which wine goes with Robiola di Roccaverano?
Qualigeo says the fresh robiola needs a white wine of character, while aged ones suit structured reds, late harvests and passiti.
When was Robiola di Roccaverano first protected?
Italy recognised Robiola di Roccaverano as a denominazione di origine by presidential decree on 14 March 1979, and the EU registered it as a DOP in 1996.
Same cheeseboard
More cheeses from Piedmont
Plan the trip
Visit Robiola di Roccaverano country
Tastings and tours where it is made, and somewhere to stay.
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Sources: protection register, www.qualigeo.eu, it.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.