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Toma del Ticcio Alpe Vallesuuu


A new, extraordinarily innovative cheese, while maintaining the great tradition of Valsesia pasture cheeses.

A rigorously and exclusively Alpine production, made from Austrian red cows, animals that fit well to the 2,200-foot altitude of the Alpine Alps and to the rough and steep territory that surrounds it.

Production takes place only in summer, in the period between mid-July and mid-August.

Organoleptic characteristics
Aspect and texture: ivory or straw-colored pasta more or less intense depending on the seasoning, compact, with a small look
Taste: sweet, intense, with a marked lactic flavor
Serving suggestions: Structured red and white wines. Fresh fruit. Pumpkin sauce. Black rye bread, polenta
Technical characteristics
Milk: cow's, whole, raw
Production method: artisanal
Paste: cooked, unpressed
Salting: dry
Ripening: 30 days minimum
Production period: Summer production
Fats: 45% Mgss
Weight: 2 kg
Size: diameter cm 20, thickness 4 cm
Producers: Farmer form Alta Valsesia
Wheel code: 7700100