The season. Robiola di Rocaverano.
We have now hit peak season for Robiola di Rocaverano, the now infamous raw goat’s milk cheese from Simone Stutz and Andrea Pfister.
Produced in the Langhe region, Mombaldone specifically, the cheese gains Presidium status between April and October. Camosciata and native Rocaverano goats roam freely during this period with Stutz’s pasture laden with grass and other micro flora. The resulting cheese is balanced yet full of herbaceous notes.
We currently have the benefit of working with two different profiles of the Robiola, both showcasing distinct qualities.
A Robiola in its youth is very lactic and rich, easily making its way across a slice of sourdough or incorporating into a stuffed pasta. With a bit of age, this cheese becomes an absolute stunner. Heavy notes of thyme, a good kick of salt and a well developed rind. I simply cannot fault it.
We have ample stock the younger of the two robiola’s, which will develop as stated above. Now is the time!
Cheers,
Jakob
