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Ossola goat’s toma


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.

Organoleptic characteristics
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
Technical characteristics
Milk: full fat, raw, goat’s milk
Production method: artisan
Paste: cooked, pressed
Salting: dry
Ripening: at least 60 days
Production period: spring-autumn
Fats: 45 % F-Dm
Weight: 0.5-2.5 kg
Size: variable
Producers: herder-dairies in the Ossola area