Robiola Roccaverano DOP

The Robiola of Roccaverano has very antique origins; it first appearance in the Celtic-Ligurian era and afterwards even Plini and Plato showed interest and appreciation for this cheese, mentioning its great ways of production in their work. The texture is tenuous and creamy, with an acidulous flavor and aromas of straw and yeasts.

Pairings

Red wines like Barbera d'Asti, structured white wines, dried fruits.

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