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Triora mountain cheese is a pressed cow's milk cheese.
It is a precious product that is the result of an ancient and complex process. For this reason, the milk, brought to 37° of temperature, is worked with liquid calf rennet. Once the optimal hardness has been reached, morsels the size of walnuts are obtained that are left to rest. Once extracted from the boiler, the mixture is pressed and placed in the moulds. At that moment the salting takes place. After a minimum of three months and a maximum of one year, it finds its ideal combinations.
Toma di Triora cheese
€16.00
Triora mountain cheese is a pressed cow's milk cheese.
It is a precious product that is the result of an ancient and complex process. For this reason, the milk, brought to 37° of temperature, is worked with liquid calf rennet. Once the optimal hardness has been reached, morsels the size of walnuts are obtained that are left to rest. Once extracted from the boiler, the mixture is pressed and placed in the moulds. At that moment the salting takes place. After a minimum of three months and a maximum of one year, it finds its ideal combinations.
Uses and pairings: It goes well with salads and vegetables, mushrooms, broad beans.
Data sheet
- Production italian region
- Liguria
- Type of milk
- Cow milk
- Other features
- Mountain pasture cheeses
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