Cheese-maker and ager Francesco Lauria and his son Fedele produce several lines of Roccaverano robiolas: Riserva della Filanda Arbiora, a classic brand acquired recently, aged for at least three weeks; the younger Robiola dall’Alpe and Formaggetta San Lorenzo, and the robiola del bec, traditionally made in September when the nanny goats are on heat. Lauria uses 100% goat’s milk from their own farm, processed “au lait cru”, then curdled.

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