Goliardo was born from the meeting of the Maccagno of Caseificio Rosso and the Barbera d'Asti DOCG of Piero Prasso. The wine is added directly to the milk during processing and the cheese is aged in underground rooms on spruce stairs for a period that varies from 30 to 60 days.

Goliardo has an aromatic taste with hints of wine whose acidity contrasts with the fat of the cheese.