Robiola Rocchetta is a soft cheese made in the Piedmont region of Italy with cow, goat and sheep's milk. At room temperature, Robiola Rocchetta will be silky and fluffy in the centre and almost liquid at the rind, creating an exquisite texture, akin to cheesecake. It's different than the most known Italian robiolas (e.g. Osella, Nonno Nanni).
Robiola Rocchetta pairs with a wide variety of wines, from Chardonnay to Sauvignon Blanc to an Italian red like Dolcetto. It is lovely spread onto bread and equally delicious when added to pizza.
The Caseficio dell'Alta Langa is based in Bosia and is named after the town of Alta Langa Piedmontese - a place synonymous with fine wines and cheeses. Alta Langa aims to produce cheeses using the traditional methods, without the addition of preservatives, dyes or additives.