Robiola di Roccaverano
Geographical area: the communes of the provinces of Asti and Alessandria, forming a continuous area.
Background: etymologically, this cheese of very ancient origin, as confirmed by references dating back to the medieval period, contains both the Latin name "robium" which refers to the reddish colour of the outside of the curds and the name of the village of Roccaverano in the Asti region where the product originated, made by specific techniques which have been retained in line with established local practices.
Link: as for the natural factors, the particular climatic and soil conditions which affect the characteristics of the fodder used to feed the dairy cows should be borne in mind. As for the human factors, the cheese was historically made in the area and distributed in the markets of the Piedmont region.
Characteristics: The forms weigh 250-400g and have a very thin rind. The paste is white, young and compact, with a distinctive aroma.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Robiola di Roccaverano is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Robiola di Roccaverano.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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