IL BLOG DEL SAMBUCO INNAMORATO
Another specialty of our territory is Robiola which is a soft cheese made from 100% goat's milk or goat's/cow's milk is handcrafted on the hills around the village of Roccaverano, can be fresh 4/5 days or slightly aged 10/15 days.
The origins of this cheese are said to come to the Celts who settled in Liguria began to produce a cheese similar to the current one.
It is a Slow Food Presidium.
Goats live free feeding on herbs and brushwood therefore the differences between one robiola and another can be relevant because the flowers and herbs are transferred to the cheese.In our B&B you can taste it for breakfast pairing it with honey.