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Tometta d’la valsesia is a typical Valsesia toma produced with whole raw cow’s milk.
This typical cheese is obtained after each milking, that is, twice a day. The milk milked in the mountain pastures, scented by mountain herbs, must be transformed immediately to obtain a product that can be preserved for a long time, which is then taken to the cellar for maturing, which varies from 30 to 60 days. Once the maturing period is over, only a part of the tomas continues the evolution that will lead it to further define its organoleptic characteristics. The selected tomas are transferred to the aging cellars where they remain for 60 to 90 days.
Tometta d'la Valsesia cheese
€4.50
Tometta d’la valsesia is a typical Valsesia toma produced with whole raw cow’s milk.
This typical cheese is obtained after each milking, that is, twice a day. The milk milked in the mountain pastures, scented by mountain herbs, must be transformed immediately to obtain a product that can be preserved for a long time, which is then taken to the cellar for maturing, which varies from 30 to 60 days. Once the maturing period is over, only a part of the tomas continues the evolution that will lead it to further define its organoleptic characteristics. The selected tomas are transferred to the aging cellars where they remain for 60 to 90 days.
Description
INGREDIENTS: Raw whole MILK, salt, rennet
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.
Product Details
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Cow milk
- Milk processing
- Raw milk
Specific References
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