Robiola di Roccaverano DOP

Robiola di Roccaverano has ancient roots, evidence dates back to the Celtic-Ligurian period, and even Pliny and Plato supposedly appreciated this cheese. The curd is curdled for 24 hours, after which it is carefully poured into a special mold. After the whey has completely drained off, the Robiola is sprinkled with fine-grained salt and ripens for a few days at a temperature of 15 - 20°C. The Robiola is then ripened in a special mold. However, the cheese can be safely left to ripen longer with more air circulation.