Le Ramate, farm in Piedmont (Italy), transforms the milk directly produced into cheese.
The small village “Le Ramate” abandoned for over thirty years has found new life thanks to the Cambiano family who have resumed the production of cheese by adopting the new technologies of the sector while maintaining the tradition of the handcrafted product.
The passion for work and attention to production transform two liters of simple goat’s milk into a unique, unrepeatable cheese.
Le Rubine® is much more than a cheese …
trace elements and natural ferments
+ selenium, vitamin A, calcium …
two liters 100% wild goat milk
Where the mountains overlook the sea from the Ligurian pre-Apennine woods rich in aromatic herbs in one of the most evocative places of the Erro Valley, which give our products the intense but delicate aromas of this land of dairy tradition that has nothing to envy to French production .
The raw milk is processed by combining the two milks, the evening and the morning, grafting the milk with the whey produced the day before, as tradition dictates.
The ancient recipe of Robiola has been kept in its most delicate essence, as has the aging done directly in our dairy.
The Rubine® of the Farm