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Toma del mulo is a cheese produced, according to the traditional recipe, with raw cow's milk and entirely artisanal methods. According to legend, the cheese was transported from the huts to the city on the backs of mules and from this comes the particular shape that has been recovered today.
The paste is straw yellow in color studded with holes typical of the raw milk processing. Its aromatic complexities are great, with hints of flowers and mountain herbs and its persistence.
Minimum maturation: 50 days
Toma of the mule cheese
€8.20
Toma del mulo is a cheese produced, according to the traditional recipe, with raw cow's milk and entirely artisanal methods. According to legend, the cheese was transported from the huts to the city on the backs of mules and from this comes the particular shape that has been recovered today.
The paste is straw yellow in color studded with holes typical of the raw milk processing. Its aromatic complexities are great, with hints of flowers and mountain herbs and its persistence.
Minimum maturation: 50 days
INGREDIENTS: Raw MILK, salt, rennet.
Uses and pairings: it pairs with full-bodied red wines
Raw milk cheeses are the absolute excellence of the dairy world. In this case, the milk is not filtered and is not heat-treated. Raw milk cheeses are therefore extremely rich in vitamins (especially A, C and D) and proteins. Easy to digest and rich in nutritional properties. Furthermore, in terms of organoleptic properties, they are much tastier and particularly aromatic.
The consumption of "raw milk" cheeses by preschool children, pregnant women, the elderly and immunocompromised people should be avoided.
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