The Alpine foothills are the birthplace of this singular cheese made exclusively from whole cow’s milk. Its identity, however, develops elsewhere, in pits dug in the ground, where it matures for a minimum of 3 months. Inside these rocky cavities the aromas and flavours develop. This phase also sees the development of the “rocky” paste that characterises this cheese. Once removed from the pits, the cheese is brought to Croce dello Schioppo to finish its curing journey. In the cellars of Corrado Benedetti, the wheels of Roccioso reach the apex of aromatic maturity, completing their journey and becoming a definitive connoisseur’s product.

How to enjoy it

Flaked and accompanied by a pepper and ginger conserve.