Tumin crota cheese
€19.80
Great classic of the Alta Valsesia Natural Park, with a well-formed rind, ivory paste and compact consistency with fine holes and a sweet taste. Classic rennet processing and seasoning in a cave at 1000 m.
Seasoning: 60 days
INGREDIENTS: Cow's MILK, salt and rennet
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Cow milk
- Curing time
- Medium curing (60 - 180 days)
- Other features
- Cave-aged cheeses
Specific References
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