Italian Specialty Cheeses - Rochetta

Italian Specialty Cheeses - Rochetta

It is a speciality of Langhe. It is straw-coloured with a soft and creamy surface with a delicate and harmonious, fine and tasty, like the old tastes of Langhe.
It is important to eat it at room temperature in order to keep intact its tastiness. in order to better taste its richness of flavours. We can recommend to keep in the refrigerator between +4 to +5 degrees.
The milk is pasteurised at very low temperatures (but always according to law) in order to keep alive the bacterial flora, which matched the tastes of high-class. The curd is poured in special moulds for the ripening. The product is packed after 8-10 days.
The Caseificio dell’Alta Langa is bactereologically controlled by specialized technicians that, thanks to the new computerized device, can warrant the total hygiene. Rocchetta is a three milk cheese, Sheep, Cow and Goat milk.
The product is packed in small boxes of polystyrene for 6 little moulds, total weight of the box about 1.8 kilos.


FLAVOUR - Delicate and harmonious, rich of fragrances.
TEXTURE - Soft
CONSISTENCY - Soft
COLOUR - Straw-coloured with a soft and creamy surface.
FORM - Round
M.F. - 25.2%
MOISTURE - 58.44%
AGE - 8-10 days
STORAGE - Refrigerate at 4-5°C
PACK - 6 x 300 grams