Name: Roccaverano Dop stagionato pura capra
SKU: BRCAT01RBCAPS
Availability: InStock

the company Pot of the Cross It is in Cessole, in the province of Asti, where artisanal cheeses are produced raw milk in the harsh landscape of theAlta Langa this is where it is born Roccaverano Dop matured pure goat

Roccaverano Dop matured pure goat

Purebred goats Alpine suede and of native breed “Roccaverano” graze in the meadows and woods surrounding the company, raised in semi-wild state, thus feeding on wild herbs between meadows and woods. We use what the land offers. The best that nature has to offer. Our goats graze on uncontaminated land that would otherwise fall into abandonment. This means taking care of biodiversity. Milking and processing take place daily to preserve the raw material as much as possible and to have high quality products.

The Roccaverano Goat's DOP is a goat cheese soft and creamy. With typical notes of goat's milk which fade as the seasoning progresses, leaving room for strong and enveloping scents.

Excellent enjoyed in purity with a drizzle of delicate oil and a little freshly ground pepper, alternatively with natural compotes of berries becomes an excellent dessert.

The manufacturing process

To produce our Roccaverano, we proceed by combining the milk from the evening milking to that of morning milking. And we work it strictly raw, meaning it does not undergo heat or pasteurization treatments. This is to preserve all the information intact aromatic nuances and organoleptic. Notes that we find in the cheese thanks to the grazing in the middle of nature. Where the goats feed freely on wild herbs and shrubs. But not only that, in this way we maintain all the milk quality. We preserve its vitamins, mineral salts and lactic acid bacteria for the well-being of our organism.

The prices

In June 2023, the first one took place Piedmontese Cheese Festival. In which more than 250 types of cheeses participated for a total of 19 categories. The company participated with the 2 cheeses that are symbols of our dairy production and representative of our Langa territory. The Roccaverano DOP and the Toma di Pecora di Langa. Here, our two cheeses were awarded the bronze medal in the respective categories ROCCAVERANO DOP and SHEEP'S CHEESE.

Cheese artisanal with raw milk in the uncontaminated landscape of theAlta Langa!

Roccaverano DOP 100% of Pure Goat Seasoned Weight var from 270 g to 300 g approximately

Informazioni aggiuntive

Weight	0,4 kg
Format	Pack of 270 g to 310 g
Preparation time	Three to five days
Ingredients on the label	MILK, rennet, salt
Allergens	Milk
Note	raw milk cheeses, Without additives, Only Italian milk
Average nutritional values per 100 g	Cheeses packed in their packaging containing production information Energy Value 241 Kcal/ 1011 Kj Fat 19.48 of which saturated fatty acids 14.18 Carbohydrates 1.47 of which sugars 1.47 Protein 13.85 Salt 1.03
region	Piedmont
Tasting Notes	E & #039; a Robiola aged for at least 30 days with a cylindrical shape with rounded sides, the consistency is compact It smells of cooked milk with delicate notes of freshly fermented hay on the surface in the forms with a few days of maturation. The balanced acidity makes the product very captivating and leaves the palate fresh and clean. In the longer seasoning, the rind is slightly flowered and delicately smells of mushroom. Excellent tasted in purity with a drizzle of delicate oil and a little freshly ground pepper, alternatively with natural berry compotes it becomes an excellent dessert.
Method of conservation	Store at a temperature between + 2 ° C / + 4 ° C

Producer

Bricco Della Croce

Oggi vi racconto la mia visita all'Azienda Agricola Bricco della Croce, situata a Cessole, in provincia di Asti.

As a good lover of artisan cheeses, I contact a small company in my region to arrange a pleasant visit on a late winter day. I reach the company by car along a narrow, sometimes winding road, which takes me to 500 meters above sea level in an area of Piedmont that is still truly wild and unspoiled, away from the major communication routes between the hills of the Alta Langa that overlook not far from the Ligurian Apennines.
To welcome me I find Mattia, a young breeder and cheesemaker who tells me how, a few years ago, he decided to buy an old Langa stone farmhouse, abandoned for decades and renovated to live there with his partner, Federica. On the top of this hill there is a large iron cross, hence the name of the company "Bricco Della Croce".
Let's say that Mattia was a real pioneer when he arrived in these woods! The work was remarkable to bring to light the pastures that the forest had recovered over time.
In Mattia's story you can perceive his innate passion for cheeses and his desire to start a small herd of goats and sheep from which to start devoting himself to his great passion: producing artisanal raw milk cheeses and at the same time redeveloping the territory.
Gradually, with the passage of time, the number of animals has grown and today the barn houses about 30 heads of Langhe sheep and as many of Roccaverano goats, with the aim of creating a herd of indigenous sheep and goats.

While listening to Mattia's story, we take a pleasant walk through the surrounding meadows and woods where his animals graze, watched over by two wonderful trained Maremma Shepherd dogs, who constantly watch over the flocks. We reach the top of the hill where you can enjoy a wonderful view of the surrounding area. At the end of the tour we move to the small and very clean laboratory used for the processing of this raw milk with high nutritional properties, as the animals are raised in the semi-wild state, thus feeding on wild herbs in the meadows and woods. Milking and processing take place daily, therefore the precious raw material must be absolutely preserved in order to have high quality products.
Mattia's dairy production takes up the traditional types with some particular proposals including Robiole, Sola, Toma di capra, Pecorino and a small saffron tometta with an intense yellow color and unmistakable aroma. In addition to cheeses, natural yogurt rich in live lactic ferments.
My visit continues in the small aging cellar where the cheeses rest in silence and with particular environmental conditions, which with time and the skilful care of Mattia, acquire further intensity and aromatic complexity, because raw milk cheeses are living cheeses !
The moment of tasting arrives where I taste in succession, from the freshest to the most seasoned, all the cheeses of their production and I am surprised by the care of the processing that is perceived in each type, where the salt is well dosed, in some cases just perceived , which really lets cheese speak in all its facets.
A particular mention goes to its Robiole, extremely delicate, clean on the nose and on the palate, balanced in flavor and rich in aromatic complexity and very pleasant persistence. In the production landscape of Piedmontese Robiole it is not easy to find products like this!

I greet Mattia and Federica thanking them for the visit and for what was a beautiful sensory and personal experience, rediscovering and enhancing even more these wonderful territories and the people, who live there with tenacity and passion and produce these wonderful products very linked to the territory. and its traditions!

Roccaverano Dop matured pure goat

Roccaverano Dop matured pure goat

Packaging available with variable weight from 270 to 300 gr

Shortly to go for free shipping!

See also the other products of Bricco Della Croce

Roccaverano Dop matured pure goat

The manufacturing process

Bricco Della Croce

The Superba Robiola of Pure Pecora

Toma of Sheep of the Langhe

Roccaverano PDO pure goat

Information

Pages

Contacts

Buy your product guaranteed by the taster

Roccaverano Dop matured pure goat

Roccaverano Dop matured pure goat

Packaging available with variable weight from 270 to 300 gr

Shortly to go for free shipping!

See also the other products of Bricco Della Croce

Roccaverano Dop matured pure goat

The manufacturing process

Bricco Della Croce

Prodotti correlati

The Superba Robiola of Pure Pecora

Toma of Sheep of the Langhe

Roccaverano PDO pure goat

Information

Pages