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    Caseificio dell'Alta Langa Robiola Rocchetta 300g


    Regular price €6,30

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    COW'S MILK, SHEEP MILK, GOAT'S MILK, ferments, rennet, salt



    Vacuum packed.  Cheese produced with a skillful mixture of pasteurized cow, sheep and goat milk. from the acid clotting of the 3 milks and from a short and accurate seasoning, this creamy robiola is born with a great organoleptic balance in which sweetness and acidity merge enveloping the palate with aromas of butter, sour cream and light toast.

    It has a delicate (edible) crust of ivory white and wrinkled while the pasta at the time of consumption is chalky in the center and creamy near the crust. It is produced respecting the most absolute naturalness, without the addition of preservatives, dyes and additives. Excellent to taste together with full-bodied red wines.

    Pairings: Ideal table cheese to enjoy at the end of the meal combined with rye bread.

    Wines : full-bodied reds.

    Flavor: Intense with strong hints of goat's milk.



    The story of Caseificio dell'Alta Langa dates back to 1881.
    The search for local recipes, the wise use of technology, the obsession with the quality of raw materials, the experience and manual skills of man are the fundamental steps for the creation of products.

    The dairy is immersed in the nature of the Piedmontese hills, we are more precisely in Bosia, a small village in the Alta Langa.
    The producer's commitment is to keep alive the knowledge of the past. "The roots for us are important, so much so that all our production is the result of the tradition that the people who inhabit these places have always been handed down."

    An artisan production: "Our territory, made of steep slopes and far from the most important trade routes, is still nearly “UNCONTAMINATED” with its economy based mainly on little breeding of goats, sheep and cows".  "Hence the dairy production. Because of the small quantity of milk obtained by the everyday milking, people used to produce small size mixed milk cheeses, example of what we call the “langarola” tradition".