There are products that could become part of the heritage of flavours that make up the food and wine offerings of Piedmont's protected areas, offering greater visibility to producers and enhancing the rural landscape of the arboreal pastures.
Such as robiola di Roccaverano, a PDO cheese made from raw processed goat's milk of the Roccaverano and Camosciata Alpina breeds. Cylindrical in shape with flat faces rimmed with paste, rindless and milky-white in color, it requires arduous processing given the excessive slope of its pastures, but Ghione Franca, one of the oldest owners in the Asti area, has never been discouraged and still makes this cheese today with passion, great care and dedication.
Text and photos taken from the special 'Parks to taste @piemonteparchi
For more information: http://www.piemonteparchi.it/cms/index.php/component/k2/item/5371-parchi...
