The Working Farm
The stables and the dairy of the organic dairy farm "Agrilanga" are 300 metres away from the eighteenth century stone farmhouse where our home and B&B are located. The milk produced by our organically bred goats, is turned into Robiola di Roccaverano, the typically local cheese, and other light goat cheeses. Thanks to our winter stable, we produce cheese all year round.
Our "Robiola di Roccaverano" is made with raw goat's milk. It is fresh, with a soft consistency and fine, slightly acidulous, taste when it is just made. The goats graze every day, weather permitting, choosing the best grass and herbs. Even the hay we feed them with when they are not grazing is locally produced, following the very strict production rules protecting the uniqueness of our cheese - which we are proud to follow with great care.
According to the season you can taste in the cheese the different flavours and smells of the countryside: in spring and early summer the flavours of fresh grass are predominant, along with cherry and hazelnut. In late summer when goats go on heat and their output of milk drops, the fat content of milk is at its highest and the resulting cheese has the richest and most complex flavour.
An extraordinary cheese when fresh, appealing even to children for its delicate flavour, when mature our cheese will fully satisfy the connoisseur and surprise the layman. Our products are available at our dairy, in the best shops and at Eataly shops in Italy and internationally.
» www.agrilanga.it
Bed & Breakfast Bioagriturismo La Luna Buona • Azienda Agricola Fresia Olivia • 14059 Vesime (At) • P.Iva 01268840053 • Blulab