Robiola of Roccaverano's origins date back to the Roman era or even before.
At least half of the milk used to produce this cheese must come from goat, fro the remaining part cow or sheep's milk can be used.
Robiola of Roccaverano is a fresh paste kind of cheese. Its maturation depends only upon the microflora found in the milk, no other mean of fermentation is added.
The current specification states that the animals from which comes the milk are fed by strictly non-GMO feed.
The Robiola is mainly produced from Spring to late Autumn.