Robiola di Roccaverano is a mixed-milk cheese, mostly from cow's milk, but with some milk added from sheep and goats. It is uncooked and sold in cylindrical forms, weighing 250—400 g (8.8—14.1 oz).
It is produced in the communes of the Italian provinces of Asti and Alessandria. In its production, the curds are obtained from semi-skimmed milk, and after adding rennet are allowed to mature naturally in a suitable environment for a few days.