A group of dairy producers in the Asti area longed for this new trail, achieved in collaboration with ONAF of Asti.
The idea comes from the brilliant intuition of Davide Palazzetti, territory manager, who immediately believed in a project to uncover this part of Piedmont by combining a gastronomic journey with the beauty of local architecture. Specific themed routes, tastings and events attracting tourists and gastronomy enthusiasts not only from Piedmont but all over.
The itinerary
Twenty manufacturers are involved in the project, of which seven produce cheese and seven are special places to visit. The Asti's Cheese Route begins in Roccaverano, with the fabulous Robiola which has just celebrated 40 years of DOP. Robiola is produced by 17 companies united in a consortium and produced primarily with fresh goat's milk.
From Roccaverano head to nearby Cessole for a very special toma made with sheep’s milk, with a version enriched with saffron. Over to Loazzolo for Blu di Loazzolo a blue marbled cheese made with cow's milk produced exclusively by the Castellero family. From Loazzolo over to Moasca for La Ruota dei Formaggi (cheese wheel) made with a 10 month old goat's cheese. In Monale, a little further north, with Robiola di Monale and that of Capriglio both pure goat's milk cheese. The route ends in Cocconato with Coconà, a soft cheese, typically round and flat.
The Via dei formaggi astigiani is an initiative that aims to enhance the entire territory and that not only considers food and wine related interests, but also the beautiful ancient villages, the hills and countryside that are UNESCO World Heritage Sites. For further information and updates, please visit Facebook page La Via dei Formaggi Astigiani.