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Homemade Ossola toma

Product
The expression ‘homemade’ in Ossola means the valley cheese dairies as opposed to the high mountain alpine pastures. Guffanti pays special attention to the selection of producers with high quality standards of production and these can often be the same people using the alpine pastures but who, during the months spent down in the valleys, make ‘homemade’ toma with the same ability. However, the source material (i.e. the milk) is different as it lacks the flavours transmitted to the milk by the high mountain flora.
An important production is that of the Valle Antigorio, one of the Ossola valleys, where the traditional use of raw milk has recently been restored.

The expression ‘homemade’ in Ossola means the valley cheese dairies as opposed to the high mountain alpine pastures. Guffanti pays special attention to the selection of producers with high quality standards of production and these can often be the same people using the alpine pastures but who, during the months spent down in the valleys, make ‘homemade’ toma with the same ability. However, the source material (i.e. the milk) is different as it lacks the flavours transmitted to the milk by the high mountain flora.

An important production is that of the Valle Antigorio, one of the Ossola valleys, where the traditional use of raw milk has recently been restored.

Organoleptic characteristics
Aspect and texture: compact, yellow paste with elongated pinholes
Taste: intense with traces of grasses or hay and stable
Serving suggestions: full bodied, red wines. Aromatic honey. Fresh fruit (Passacrassana pears, cherries…). 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 60 days
Production period: throughout the year
Fats: 45 % F-Dm
Weight: 5-7 kg
Size: 30-40cm diameter, h.10-15 cm
Producers: dairies from the Ossola area