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Extra Mature Ossola toma Alpe Coipo 2004

Product
The ripening period for Ossolana Toma, both the ‘homemade’ and alpine pasture versions, can arrive at and even exceed one year. In the case of the latter, these are called ‘extra mature’ toma and have very particular characteristics which makes this what can be called a ‘meditation’ cheese for connoisseurs. It should be eaten in small flakes, preferably accompanied by a great, aged, red wine.
The ripening period for Ossolana Toma, both the ‘homemade’ and alpine pasture versions, can arrive at and even exceed one year. In the case of the latter, these are called ‘extra mature’ toma and have very particular characteristics which makes this what can be called a ‘meditation’ cheese for connoisseurs. It should be eaten in small flakes, preferably accompanied by a great, aged, red wine.
Organoleptic characteristics
Aspect and texture: very compact, intense yellow paste with elongated pinholes
Taste: intense with traces of hay, dry flowers and stable, slightly piquant
Serving suggestions: full bodied, aged, red wines. Aromatic honey. Hot fruit chutney. Black rye bread and polenta
Technical characteristics
Milk: full fat, raw or pasteurised, cow’s milk
Production method: artisan and industrial
Paste: cooked, pressed
Salting: dry and in brine
Ripening: at least 7-8 months
Production period: throughout the year
Fats: 45 % F-Dm
Weight: 5-7 kg
Size: 30-40 cm diameter, h.10-15 cm
Producers: dairies from the Ossola area