With cheese it is sometimes like with good, old friends. You haven’t seen them in forever and all of a sudden your paths cross and it seems like no time has passed. You still can laugh and talk all night and realize how much you’ve missed each other.
Kind of a similar thing happened to us with today’s guest. Long time- no see, and boom!;
Ran into him and immediately fell in love again. *Robiola di Roccaverano DOP* from the Piedmont.
*Robiola di Roccaverano DOP* is an italian P.D.O. cheese with the Protected Designation of Origin limited roughly spoken to the region of “Alta Langa” within the provinces of Asti and Alessandria just south of Turin.
*Robiola di Roccaverano DOP* is a fresh cheese made of pure and raw goat´’s milk that transports the flavors and aromas of the fields and grass of the Langa hills. The DOP standard allows a mix of up to 50% cow’s or sheep’s milk for the months when goat’smilk is scarce but in general it is regarded as a pure goat, whose milk is never heat-treated but can be collected from different farms.
Unlike many fresh French goat cheeses which go through a lactic-acid coagulation process *Robiola di Roccaverano DOP* is mainly coagulated with calves rennet and it comes in two outfits:
A dress of a thin and fragile skin, which mantles a creamy and soluble paste and the refined version with a bloomy rind and a somewhat denser inner life.
Both versions are full of playful flavors of acidic cream and yogurt with hints to herbs, fresh hazelnuts and goat.
As our table companion today we welcomed a confident young man in a bloomy outfit who Gustav rated a full-flat 13/10 Rocky Balboa for his fresh and tuned looks, his subtle fragrants and fully funtasmatic aromas.