Robiola di Roccaverano is made in the small area of in Roccaverano within the Piedmont region of northern Italy. According to the President of the "Consorzio di Robiola di Roccaverano", the majority (90 - 95% ) of cheesemakers use 100% goat's milk for their cheese. This is not only because its in keeping with the traditions of the region but also, according to the President, results in a higher quality cheese. The livelihood of many smaller goat dairies and cheesemakers depend on this outlet for their goat’s milk for their income. However, in addition there are several larger commercial producers of Robiola di Roccaverano that make a version from blended cow, sheep and goat’s milk. Although most commonly, these cheeses are found outside the region for export, it causes some confusion as to the correct definition. This quirk of regulation, created in 1989, surrounding the type of milk used, is a result of the larger producers’ early influence in the creation of the definition of Robiola di Roccaverano – a definition that despite attempts to overturn it by the smaller traditional producers, remains in place. (It's worth mentioning that this applies only to Robiola di Roccaverano and is not linked to other Robiolas, such as Robiola Bosina.) However, regardless of milk type, rounds of Robiola di Roccaverano are wrapped in chestnut leaves and, when young, have a moist, sweet and milky flavor with an underlying richness. With age, cheeses develop a slightly reddish, sticky exterior and become supple, creamy and slightly tangy. The paste of the cheese has a fine-grained consistency and is bone-white in color. Flavors are delicate, savory and slightly sour with a pronouced tang that diminishes with age.