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DOP
ncient cheese made with goat's milk, changing is scent of herbs on the different seasons. Unanimously acknowledged as the best Italian goat's cheese and in fact the only one to have the DOP mark. The goat's milk is still processed according to the simple and natural procedures of the past in the Alta Langa Astigiana districts (Bubbio, Cessole, Loazzolo, Mombaldone, Monastero Bormida, Olmo Gentile, Roccaverano, San Giorgio Scarampi, Serole and Vesime in Asti Province; Castelletto D'Erro, Denice, Malvicino, Merana, Montechiaro d'Acqui, Pareto, Ponti, Spigno Monferrato and Cartosio in Alessandria Province). The Robiola of Roccaverano is mentioned in the historical chronicle since the 1000 B.C. but for sure its origins go back to long time before. The King Vittorio Emanuele II Savoy enjoyed himself hunting in this region and above all stopping in the farm to eat this cheese with the peasants....