As per Italian law, 50% of the milk must come only from the Roccaverano and Alpine chamoised (camosciata) goats and their mixed breeds can be used. While the other portion of the milk must be produced by the Langhe sheep or the Piedmontese and Alpine dark cows and their mixed breeds! In order to make Robiola di Roccaverano DOP, the milk used must be from the production area of the cheese and it must be used within the first 24 and 48 hours from the milking. Also, by Italian law, at least 80% of the animals' pasture must be local and fresh or preserved as no GMO are allowed.
What can we cook with Robiola di Roccaverano DOP??