Toma brusca

The milk with which this cheese is produced is left to slightly acidify before it is used. This gives the cheese both its name and its special flavour. As a skimmed milk cheese, this is particularly suitable for a lengthy ripening period that can last to over a  year.

Organoleptic characteristics

Aspect and texture
hard and crumbling, more or less yellow paste according to the length of ripening, with a scattering of holes
Taste
intense and firm with traces of hay and suggestions of stable
Serving suggestions
Red wines. Quince chutney. Black rye bread and polenta.

Technical characteristics

Milk
skimmed, raw, cow’s milk
Production method
artisan
Paste
cooked, pressed
Salting
dry
Ripening
at least ninety days
Production period
throughout the year
Fats
30 % F-Dm
Weight
4-7 kg
Dimensions
variable
Producers
dairies from the Biella area
Codice forma
n.d.
Codice tagliato
n.d.

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