Robiola di Roccaverano

Robiola di Roccaverano is a mixed-milk cheese, mostly from milk, but with some milk added from  and. It is uncooked and sold in forms, weighing.

It is produced in the communes of the provinces of  and. In its production, the curds are obtained from semi-skimmed milk, and after adding rennet are allowed to mature naturally in a suitable environment for a few days.