Roccaverano D.O.P.
Description:
The robiola has a cylindrical shape with slightly rounded flat faces; its weight ranges from 250 to 340 grams, the height from 4 to 5 centimeters, and the diameter from 10 to 11 centimeters. The rind is absent, and the texture of the paste is finely granular and milk-white in color.
|
Nutritional values per 100g of product
|
|
|---|---|
|
Energy
|
1132,0 KJ/272,7 cal
|
|
Fat
Satured fat |
21,8 g
15,7 g |
|
Carbohydrates
Sugars |
1,5 g
1,4 g |
|
Fiber
|
< 0,5 g
|
|
Protein
|
17,7 g
|
|
Salt (NaCl)
|
1,1 g
|
Ingredients
Goat’s milk (raw), rennet, salt.
Production method
It is made with raw goat’s milk. The milk from the evening milking is cooled, depending on the season, to temperatures ranging from 12 to 20°C and is then inoculated with the whey starter (starter culture) produced in-house. At this point, the milk begins its maturation (acidification). By adding the milk from the next morning’s milking and reaching temperatures between 18 and 22°C, the optimal conditions for curdling are achieved. After adding natural rennet, the milk is stirred and then left to rest for a period of 16 to 20 hours.
Once the curd is ready, it is placed into molds where it is left to drain for 24 hours. During this period, the robiola is turned several times and salted. The salting is done dry. Once this phase is completed, the cheese is transferred to a drying room, kept at a temperature between 15 and 18°C, for at least four days before packaging and sale.
Certification and Control Bodies
Consortium for the Protection of Robiola di Roccaverano DOP; Nord-Ovest Quality Institute (INOQ); APA – Asti; P.R.A.T.Z.
Expiration date (indicated on the packaging)
60 days from the production date.
Storage
Store at +4°C.
Traceability
Each individual Robiola di Roccaverano DOP has a community mark on the packaging with an identification code for the company and a progressive number. Additionally, the packaging includes the lot reference details.
Packaging
Each piece is individually packaged with double wrapping.
Fresh Robiola di Cartosio Goat's Milk Cheese
|
Nutritional values per 100g of product
|
|
|---|---|
|
Energy
|
1132,0 KJ/272,7 cal
|
|
Fat
Satured fat |
21,8 g
15,7 g |
|
Carbohydrates
Sugars |
1,5 g
1,4 g |
|
Fiber
|
< 0,5 g
|
|
Protein
|
17,7 g
|
|
Salt (NaCl)
|
1,1 g
|
Ingredients
Goat’s milk (raw), rennet, salt.
Approximate weight of the product
330 grams (subject to weight loss).
Expiration date (indicated on the packaging)
60 days from the production date.
Storage
Store at +4°C.
Packaging
Each piece is individually packaged with double wrapping to ensure freshness.
Aged Robiola di Cartosio with Goat's Milk
|
Nutritional values per 100g of product
|
|
|---|---|
|
Energy
|
1132,0 KJ/272,7 cal
|
|
Fat
Satured fat |
21,8 g
15,7 g |
|
Carbohydrates
Sugars |
1,5 g
1,4 g |
|
Fiber
|
< 0,5 g
|
|
Protein
|
17,7 g
|
|
Salt (NaCl)
|
1,1 g
|
Ingredients
Goat’s milk (raw), rennet, salt.
Approximate weight of the product
Peso approssimato del prodotto
Expiration date (indicated on the packaging)
60 days from the production date.
Storage
Store at +4°C.
Packaging
Each piece is individually packaged with double wrapping to ensure freshness.
Stagionatura
14 giorni.
Fresh Robiola di Cartosio with Mixed Milk
|
Nutritional values per 100g of product
|
|
|---|---|
|
Energy
|
779 KJ/187 cal
|
|
Fat
Satured fat |
14,2 g
10,3 g |
|
Carbohydrates
Sugars |
4,3 g
4,0 g |
|
Fiber
|
< 0,5 g
|
|
Protein
|
10,7 g
|
|
Salt (NaCl)
|
1,1 g
|
Ingredients
Raw goat’s milk, raw cow’s milk, rennet, salt.
Approximate weight of the product
280-300 grams (subject to weight loss).
Expiration date (indicated on the packaging)
60 days from the production date.
Storage
Store at +4°C.
Packaging
Each piece is individually packaged with double wrapping to ensure freshness.