Robiola del Bec is a firm, crumbly, ivory-coloured, soft goat's milk cheese with no skin when fresh, but ripening to have a rough brown or straw-coloured rind. The cheese is made in the Acqui area, in the provinces of Asti and Alessandria. The name Robiola del Bec comes from the fact that this version of Robiola is traditionally made only in the months of October and November, when the she-goats are on heat and are covered by the he-goat (bec, buc or becco in the Piedmontese dialect). It is made with the milk from the evening milking. For Robiola del Bec, the moulds are topped up as the cheese drains so that the side is higher than in other robiolas. It comes in discs 12 or 16 cm (4½" or 6½") in diameter by 6-8 cm (2½" or 3") in height and weighing 300-600g (10½ oz or 1 lb 5 oz). Affinage is three days.
