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Lombardy goat tometta

Product

This cheese comes from the western part of the Lombardy pre-alpine areas. It is eaten young after a short ripening.

This cheese comes from the western part of the Lombardy pre-alpine areas. It is eaten young after a short ripening.
Organoleptic characteristics
Aspect and texture: soft, ivory paste with blooming greyish-white rind
Taste: intensely goaty, slightly acidic
Serving suggestions: Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Green olives in brine, fresh fruit, walnut or raisin bread
Technical characteristics
Milk: full fat, raw, goat’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least twenty days
Production period: from February-March to October
Fats: 40 % F-Dm
Weight: 600-700 g r.
Size: 15-20 cm diameter, h. 4-5 cm
Producers: small herder-dairies from the Lombardy pre-alpine areas