Cheeses

Cheeses and cured meats: authentic flavors of tradition

The Langhe boasts an extraordinary dairy tradition, with cheeses that tell the story of mountain pastures and ancient production techniques. Among the most renowned are:

Robiola di Roccaverano

Robiola di Roccaverano is a raw goat milk cheese produced in Langhe and Monferrato. Its soft texture and slightly tangy flavor make it perfect to enjoy on its own or with honey and walnuts. This DOP cheese can mature for up to 30 days, developing a thin rind and a more intense taste.

Toma di Murazzano

Toma di Murazzano is a DOP cheese made from sheep’s milk with a small percentage of cow’s milk. It has a soft texture and a sweet, aromatic flavor, ideal to pair with honey or jam for a unique contrast of flavors. It is crafted artisanally in the region’s dairies and represents one of Piedmont’s oldest dairy traditions.