Spigno Monferrato
ALCIDE ACCUSANI
The formaggetta (cheese round) is an institution in the Piedmont countryside. Today the denomination has brought together a group of producers in the best suited areas. One such example is Alcide Accusani who breeds a herd …
Ponti
ANDREA ADORNO
The presence of the Adorno family in Ponti dates to 1600 and the start of the transformation of goat’s milk into cheese to 1800. Today, using the milk of the livestock bred on-site, the Adorno farm produces the famous …
Cartosio
AZ. AGR. ACCUSANI DI ROBIGLIO
A fresh goat’s milk table cheese, without rind and a milk-white colour, with a delicate slightly acidulous flavour, the robiola di Roccaverano has been a Dop cheese since 1979, produced in a dozen municipalities in …
Stazzano
AZ. AGR. AGRISAPORI
CURED MEAT, CHEESE AND JAM. Breeding and own production, from which cured meat and cheese are made: this is Milena and Fabio's Agrisapori. The production ranges from cheese made from goat's milk, such as formaggette …
Malvicino
AZ. AGR. BIO. LE RAMATE
Patrizia and Massimo Cambiano have abandoned the hustle and bustle of Milan to make a dream come true: on twenty hectares of pastureland, perfumed with aromatic and medicinal herbs, they breed semi-wild Chamois Coloured …
Montechiaro d'Acqui
AZ. AGR. FERRERO
The authentic Robiola di Roccaverano is a round cheese with a milk white colour, diameter of between 10 and 13 cm and height of between 2.5 and 4 cm. The best is produced using only goat's milk, even if the specification …
Casale Monferrato
AZ. AGR. LA BRIATA
La Briata is a safe haven for lovers of goat cheese (made with 80% goat's milk), of caciotte enriched with aromas, such as herbs, rosemary and garlic, as well as the characteristic Busiun, cow’s milk cheese matured …
Montaldeo
AZ. AGR. LA COMUNA
Osvaldo Bruni had a successful idea focusing entirely on goat’s milk. Robiole, yogurt and aged cheeses are peaks of excellence but even more worthwhile are the tastes of milk (ICEA certified), rich in nutritional value …
Arquata Scrivia
AZ. AGR. RAVERA MARIA TERESA
For some years, the Ravera farm has been engaged in dairy production with passion and research. The activity of Maria Teresa is born from the family's passion for breeding and cultivating the fields,up to the breeding …
Murisengo
CASA COSTA DI GIULIA TASSO
On the hills of Monferrato Casalese, in the area of Valle Cerrina, Giulia Tasso breeds Chamois coloured goats. They are milked twice a day, from February to December, to obtain fresh or aged cheese that makes the most of …
Casale Monferrato
CASCINA LA VETRIATA
Following a stay in France in a school for “fromages fermiers”, agricultural expert Roberto Nicoletti has chosen to breed grass-fed Chamois Coloured goats and produce cheese with raw whole milk in Casale Monferrato. …
Montechiaro d'Acqui
CASCINA POLOVIO
The authentic Robiola di Roccaverano is a round cheese with a milk white colour, diameter of between 10 and 13 cm and height of between 2.5 and 4 cm. The best is produced using only goat's milk, even if the specification …
Carezzano
FORMAGGI SOPRAFFINI DI MONTALDO LUCA
Very special cheeses, born from the intuitions and culture of Vincenzo De Maria, founder of the company which is now run by his son-in-law, Luca Montaldo, who has learnt new cheese-making and maturation methods from Vincenzo. …
