ARBIORA produces traditional, raw, goat milk cheese. This is the only cheese variety that Arbiora produces, strictly according to traditional methods. These traditional techniques, which may vary from producer to producer, consistently deliver cheeses with similar characteristics. But like is the case of the best wines, the difference within cheeses comes from the "terroir", in other words, the very distinctive characteristics of the fields where goats graze: the altitude (above 900 m/above sea level), the types and quality of the pasture, the flowers present in the grass, and the bacterial flora of the pasture.
Arbiora produces:
ROBIOLA DI ROCCAVERANO: weighting 250-300 gr., this cheese is aged from 8 to 48 days. This ia a DOP denominated cheese
LASÒSTÈ (which in patois means "live him alone"): weighting about 500 gr., this cheese, produced by small herds of goats, is seasoned in Arbiora's cellars for approximately 90 days. The crust is thin, and rich with crushed hazelnuts. Adding a slight bitter aftertaste and aroma to the cheese.
PRÈIS (curdle in patois): weighting about 400 gr. (from 1 Kg. when fresh), this cheese ages slowly for up to 6 months in Arbiora's cellars, assuming extraordinary tastes and flavours. It is a unique product only available at Arbiora.
ARBRÌ: this cheese is made with the same ingredients, namely raw goat milk. In this case the curdling is presamica, to which veal curdle is added. The meat is then inoculated with "Pénicillium Candidum". This technique produces a soft and flavoured cheese with a very pleasant soft and blossomed crust. It weights approximately 300 gr.
BRANDALIS: weighting between 150 and 180 gr. this cheese is produced by the owners of very small herds. Aged 8 to 10 days it is a fresh and delicately scented cheese, ideal as a cooking ingredient.
FRUSTE': Aged in different shapes and weights, this cheese is inspired by France's goat cheese. As a matter of fact Frusté means foreign in patois:
- The "Tronchetto" is aged 15 days weight 250/280 gr.: very soft and delicately scented is available with its natural skin or sprinkled with thyme, basil, nettle, mint, and balm.
- The "Pyramid" is also aged 15 days and weights 250/280 gr. very soft and delicately scented is available with its natural skin or sprinkled with rosemary and other aromatic herbs from the area.
- The "Lingotto", also aged 15 days and weights 250/280 gr. very soft and delicately scented is available with its natural skin or sprinkled with mustard seeds.
- The "Cuore", also aged 15 days and weights 250/280 gr. very soft and delicately scented is available with its natural skin or sprinkled sweet paprika and juniper berries.
LINIENG ( meaning "from July): this cheese weights 700/800 gr. and is aged approximately 120 days. It is produced in the namesake month, because more scented and abundant: in the old tradition it could then be cut in bigger pieces and could be aged longer to last all winter long. The meat is compact, the scent and the taste complex.
LINIENG in pressed moscato grapes: a very ancient way to better preserve the resulting cheese. Contact with the pressed grapes enhances the scent of the cheese.
ARSIVO': weights 250-300 gr. Aged in leafs of walnut, or cherry, apple, chestnut, fig, and linden tree. Sold wrapped in the leafs.
TARDI': weights 250-300 gr., aged in moscato pressed grapes. Gains a a delicate sweet flavour.
