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Fulvio toma is characterized by a double consistency, the result of two different milkings: the first is left to rest for a night (with the cream skimmed), while the second uses the freshly milked milk. Then begins the maturing period that lasts at least six months. But the best part comes after these 180 days of waiting: you cut a slice, you cut it in half again, and then the liturgy begins: you bite the chalky end, then you bite the hard end, and it goes on like this until you get to the final bite, the one that adds the two pastes.
Maturing: +6 months
Toma Fulvio
€21.00
Fulvio toma is characterized by a double consistency, the result of two different milkings: the first is left to rest for a night (with the cream skimmed), while the second uses the freshly milked milk. Then begins the maturing period that lasts at least six months. But the best part comes after these 180 days of waiting: you cut a slice, you cut it in half again, and then the liturgy begins: you bite the chalky end, then you bite the hard end, and it goes on like this until you get to the final bite, the one that adds the two pastes.
Maturing: +6 months
INGREDIENTS: Raw MILK, salt, rennet
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Cow milk
- Curing time
- Long curing (over 180 days)
- Milk processing
- Raw milk
Specific References
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