Cows' milk cheese with added goats' and sheep's milk, uncooked, cylindrical in shape with slightly edged straight sides,

Geographical area: the communes of the provinces of Asti and Alessandria, forming a continuous area.

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.

The curds, obtained from semi-skimmed milk with rennet added, are allowed to mature naturally in a suitable environment for a few days.