Located in Bosia, between Alba and Cortemilla in northern Italy, Caseficio dell'Alta Langa is a medium-scale cheesemaking operation that specializes in the production of cheeses made to traditional Italian recipes, but within a modern facility.

Caseficio dell'Alta Langa works with three milk types (cow, goat, sheep) for their range of cheeses, and they collaborate closely with local farms and producers to ensure high quality milk. Milk for production is thermalized, which allows many of the milk's original characteristics to shine through.

Made from a blend of cow's, sheep's and goat's milk, Rochetta is a delicate and very creamy cheese based on a traditional Italian farmers' recipe. Cheeses weigh about 8oz.

Milk is cultured and coagulated over several hours using a slow, lactic set. The curd is gently transferred into molds and allowed to drain. Young cheeses are then unmolded and placed in a drying room for several hours before being moved to an aging room for a maturation of about 15 days.

Cheeses are covered by a pale-colored, wrinkly rind - a result of the Geotricum mold - that encases a sumptuous, yielding interior. The flavors of Rochetta are extremely rich, with a hint of yeast, cream and lactic, milky notes balanced by a fresh tang and a clean, lengthy finish.