This cheese differs from the plain or pre-alpine goat’s cheeses which are usually produced with the acidic coagulate of the milk. Alpine goat’s Toma are produced with rennet coagulation that makes them more suited to a long ripening period. In the Ossola, as throughout the alpine area, the producer-herders are considerably limited by their small herds and, consequently, produce reduced quantities of cheese.
|Aspect and texture:||compact, rather dry, ivory paste with small, rare holes|
|Taste:||intense and fresh with faint traces of goat|
|Serving suggestions:||full bodied, aged, red wines. Fresh fruit (Passacrassana pears, cherries…). Black rye bread and polenta|
|Milk:||full fat, raw, goat’s milk|
|Ripening:||at least 60 days|
|Fats:||45 % F-Dm|
|Producers:||herder-dairies in the Ossola area|