Issue link: https://digital.copcomm.com/i/970887
s p r i n g 2 0 1 8 | 3 1 Camosciata Alpine goats frolic inside their pens at Azienda Agricola Stutz & Pfister in the hills of Northern Italy. AWARD-WINNING GOAT CHEESE PRODUCER AZIENDA AGRICOLA STUTZ & PFISTER FLOURISHES IN ITALY by Becky Tsadik / photos by Hana Marino Robiola Robiola Robiola Rooting for Cylinders of curds that will become Robiola di Roccaverano D.O.P. cheese rest in plastic molds in a chilling room for at least three days. As they're stored, gravity extracts whey to the ground through drilled holes.