Our Products
Every wheel a story
Bosia · Alta Langa
Thirty Shapes
Our cheeses are born from a single idea of quality.
Each cheese begins with a precise choice: the milk, the process, the time.
Thirty selections in mixed milk and pure goat’s milk, each with a distinct personality: fresh, semi-aged, and aged, each telling our story through flavor.
Fresh
Soft-textured cheeses, ready within the first few days of the production process.
Thin rind, creamy heart: a direct expression of the milk and the internally developed cultures.
Bianchina
Fresh robiola made from pure goat's milk, rindless, with a compact, snow-white paste. The slow acidification of the milk gives it a distinctive character: clean freshness with hints of yogurt and fresh grass.
Caprino
Fresh cheese made from pure goat's milk, rindless, with an ultra-fine, creamy texture.
A long acidification process and draining on cloth yield a characteristic aroma of yogurt and fresh milk, with a pleasant acidity that leaves the palate perfectly clean.
Primo Sale Ginestrin
Fresh soft-paste cheese, rindless, with aromas of freshly milked milk. The cow's milk, balanced with sheep's milk, gives an aroma of cream rising to the top: sweet and pleasantly savory, with a compact and soft paste.
Primo Sale Goat Cheese
Fresh soft cheese, rindless, made with pure goat's milk.
With hints of freshly milked milk, sweet and pleasantly savory, with a compact and soft paste.
Robiola di Roccaverano PDO
Robiola made from pure raw goat's milk, PDO, with a creamy and soft paste.
The flavor is delicate, savory and slightly acidulous, and varies with the seasons: fresh grass and hazelnut in spring, greater intensity at the end of summer. The Roccaverano heritage, directly in the cheese.
Robiolina
From three milks — cow, sheep, and goat — comes a small cheese of great balance. A thin, edible rind and a creamy, melting paste, where the sweetness of melted butter opens into a subtle acidic note.
Val Belbo
Fresh soft paste cheese, rindless, from the expert blend of three milks.
Slow maturation at low temperature develops remarkable sweetness, in perfect harmony with a light acidic note: robiola in its most immediate form, closest to the raw material.
Semi-aged
Soft-textured cheeses with a short aging period that refines the flavors without hardening the texture.
Bloomy or natural rind, creamy heart: an expression of dairy tradition.
Bocconcino
From the marriage of goat's milk, with its characteristic slightly pungent aroma, and the sweetness of cream, Bocconcino is born.
A small robiola with fine aromatic complexity, featuring lactic, herbaceous, and undergrowth notes, and an exceptionally tender paste that melts immediately in the mouth.
Bonrus
Very tender semi-aged soft-paste cheese, oval in shape, with a creamy heart and pleasant savory character.
Aging in a controlled-temperature room for two weeks develops an aroma of cooked milk and dried fruit, in a clean and balanced profile.
Bosina
Soft-ripened cow milk, sheep milk, and cream Robiola, with an unmistakable square shape and a light white bloomy rind.
Bosina expresses the delicate creaminess of mixed milk, with aromas of fresh butter, hay, and a touch of undergrowth that surprises the palate.
Brie dell’Alta Langa
Semi-aged soft cheese, large format, with edible white and tender rind.
Made with mixed milk and a special blend of cultures, it contains a creamy and sweet paste, with an aroma of warm milk and hay — designed to be shared.
Brunet
Delicate pure goat's milk robiola, with a thin whitish rind and a creamy under-rind achieved through light aging in a humid, ventilated environment. On the palate, freshness and typical acidic notes blend with fragrances of bread and hazelnut.
Camembert dell’Alta Langa
Semi-aged soft cheese with an edible bloomy rind, wrinkled and tender. The fine, compact paste enclosed by a surprisingly creamy layer under the rind reveals sensations of fresh milk, hay, and straw, with a slight barnyard note — the result of a careful blend of three milks.
Carboncino
Cheese with a dark rind, treated with vegetable charcoal according to an ancient maturation technique. Beneath the thin, soft surface, an unctuous and creamy paste reveals sweet notes of cooked milk, balanced by a light vegetal and slightly bitter nuance.
Castelbelbo
Semi-aged three-milk cheese, large format, with a tender edible rind that turns reddish as it matures.
The aromatic delicacy of fresh milk, cream, and fresh grass accompanies a soft, moist, and compact paste — a harmony that remains unchanged even as complexity grows over time.
Cossanella
Semi-aged cheese made from cow's milk and cream, with a natural red-orange rind and soft, enveloping paste. Cossanella expresses the sweet, round character of the milk, with notes of toasted bread that open on the palate.
Cravanzina
Soft-paste paglierina, cow and sheep, with a white and tender rind that encloses a creamy, sweet, and flavorful paste like a crispy wrapper.
The aroma of warm milk and hay envelops the palate in a warm embrace.
Dolcetoma
Goat milk and cow cream cheese, with a dark gray, soft vegetable carbon rind.
The paste is soft, buttery, and melts instantly into an aromatic bouquet of melted butter and vegetal notes, with an unusual sweetness that balances the goat milk character without overpowering it.
Fior di Langa
Semi-aged three-milk cheese with an extra-fine, moist paste — a delicate texture you can feel even to the touch.
Fresh aromas of milk and freshly cut grass, which develop with aging without ever losing their underlying cleanness.
Il Nocciolo
Small three-milk robiola, with a thin, moist, and edible rind.
The soft, creamy paste melts in the mouth without resistance, revealing a light acidic note in balance with the sweetness of the melted butter aroma.
La Tur
Semi-aged three-milk cheese — cow, sheep, and goat — with a soft, wrinkled edible rind and a smooth, creamy texture.
La Tur expresses the great sweetness of the three milks, with notes of melted butter and cream that open into a light tangy finish.
Langherino
A small cow and sheep's milk cheese with a soft white rind.
Fresh, with aromas of warm milk and undergrowth; as it matures, the paste becomes even creamier, with a pleasant flavor of cream and cooked milk that lingers on the palate.
Rocchetta
Semi-mature three-milk robiola, produced through lactic coagulation and a short, careful aging process.
A great organoleptic balance where sweetness and acidity merge, enveloping the palate with aromas of butter, sour cream, and a light toasted note.
Rosso di Langa
A washed-rind cheese with Annatto, a natural plant-based dye used for centuries to protect and color the surface of cheeses.
Sweet and creamy, with delicate hints of cooked milk and fresh grass — an immediate, generous, and versatile cheese.
Rosso di Langa Grande
Washed-rind cheese with Annatto, large format designed for convivial occasions.
Sweet and creamy, with delicate notes of cooked milk and fresh grass — the same character as Rosso di Langa, in a size designed to be shared.
Toma
Semi-mature cow and sheep mixed milk Toma, with a soft and dry rind.
A tender and buttery paste that melts effortlessly, with warm and enveloping aromas of milk and melted butter.
Simplicity elevated to quality, an excellent everyday companion.
Toma della Rocca
Semi-aged three-milk Toma, with the appearance of a delicious cake.
The light and foamy consistency envelops the palate with a fresh cream aroma; a slight acidity, due to the slow ripening of the three milks, follows the initial sweetness, leaving the mouth perfectly clean.
Aged
Long-aged cheeses that concentrate aromas and flavors over time.
Compact and structured texture, non-edible natural rind: the result of patient maturation.
Toma di Capra
Aged pure goat milk cheese, hard paste, with a wrinkled, non-edible grey-white rind.
Intense, bold, and savory flavor, with pleasantly spicy notes on the finish, a direct result of sixty days of slow maturation.
For those seeking depth rather than delicacy.
with Truffle
Cheeses enriched with precious black truffle, where the creaminess of the texture enhances the intense and earthy scents of the Langhe woods.
Truf 3 Latti
Semi-mature three-milk cheese with pieces of black summer truffle (Tuber aestivum).
The earthy and penetrating scent of truffle meets the creamy sweetness of the three milks, in a surprising balance that turns a simple cheeseboard into something memorable.
Truf di Capra
Semi-aged cheese made from pure goat's milk, with pieces of summer black truffle (Tuber aestivum) in the paste.
The intense flavor of the truffle and the fresh goat notes enhance each other, leaving a balanced, savory, and fresh taste in the mouth.
Truffolina
Cow's and sheep's milk paglierina with pieces of summer black truffle (Tuber aestivum), small format.
The tender rind encloses like a crisp wrapper a paste with a sweet, full, and creamy flavor, enhanced by the intensity of the truffle.
Blue Cheeses
Blue-veined cheeses with a bold and complex character.
Non-edible natural rind, texture marbled with blue-green veins that develop intense and persistent flavors.
Blu
Three-milk blue cheese with a non-edible, grey-green, bloomy rind.
The remarkable blue veining creates a surprising contrast between the sweetness and softness of the paste and the bold roughness of the molds, dominated by hints of mushroom and undergrowth.
A tasting cheese.
Blu di Capra
Pure goat's milk blue cheese, with a non-edible, bloomy, gray-green rind.
The blue veining provides a delicate balance with an intense, bold, and savory flavor, featuring pleasantly spicy and herbaceous notes on the finish.
A cheese with character, reserved for those who love complex flavors.
Our History
Since 1881, the Merlo family has carried forward a knowledge that is not written: it is handed down. From Acqui Terme to the Alta Langa, four generations have transformed a passion for cheese into an identity.
Our History
Making cheese is an act of listening. At Caseificio dell’Alta Langa, every gesture—from cutting the curd to salting, from aging to packaging—follows a rhythm built over decades. No step is left to chance.