Toma from Mergozzolo
A typical Piedmontese cheese, it originates from the pastoral tradition of Upper Piedmont as a simple “Toma” and has evolved into a refined product in both form and substance. It draws on the richness of the lakeside area (Lake Orta) to express a rich and profound flavor, suitable for all palates.
The name Mergozzolo identifies the place of origin of this cheese, the mountain group of the same name in the Cusian Alps.
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Characteristics
Region
Milk Origin
Appearance
Straw yellow paste with small, round eyes
Taste
Pronounced but not spicy flavour, soft and rich in herbaceous notes
Pairings
Full-bodied red wines. Aromatic honey. Fresh fruit (pears, apples, cherries, etc.). Black rye bread, polenta.
Technical specifications
| Milk Types | Cow |
|---|---|
| Milk | cow's milk, raw, whole milk |
| Processing | artisanal |
| Cheese paste | pressed, semi-cooked |
| Salting | brine |
| Seasoning | minimum 60 days |
| Production | all year round |
| Fat | 44% Mgss |
| Weight | Approx 4 kg |
| Dimensions | approximately cm 28 diameter, approximately cm 8 high |
| Producers | Cheesemaker of Lake Orta |
| Whole Cheese Code | 7500120 |
| Cutted Cheese Code | 7500121 |
