Formaggio Valsesia

Typical Piedmont fat toma particularly suited to being eaten after a not prolonged ripening.

Organoleptic characteristics

Aspect and texture
compact, ivory or more or less yellow paste according to the length of ripening with small holes
Taste
sweet and intense with traces of milk
Serving suggestions
Red and white wines. Fresh fruit. Marrow chutney. Black rye bread and polenta

Technical characteristics

Milk
full fat, raw or pasteurised, cow’s milk
Production method
artisan
Paste
cooked, pressed
Salting
dry
Ripening
at least 30 days
Production period
throughout the year
Fats
45 % F-Dm
Weight
2 kg
Dimensions
20-22 cm diameter, h.10 cm
Producers
dairies from the Valsesia
Codice forma
n.d.
Codice tagliato
n.d.

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