Toma del Mergozzolo

A typical cheese of the Piedmontese territory, it is born from the tradition of sheep-farming in Upper Piedmont as a simple "Toma" and evolves into a researched product in form and substance. It enjoys the richness of the lake territory (Lake Orta) to express a rich and deep taste, suitable for all palates.

Mergozzolo identifies the mountain area (in the lower Alps) where the cheese comes form. In this area there is the Mottarone mountain.

Organoleptic characteristics

Aspect and texture
Pasta color giallo paglierino con occhiatura minuta e rotonda
Taste
Gusto pronunciato ma non piccante, morbido e ricco di sentore erbaceo
Serving suggestions
Vini rossi corposi. Miele aromatico. Frutta fresca (pere, mele, ciliege…). Pane nero di segale, polenta

Technical characteristics

Milk
vaccino, intero, crudo
Production method
artigianale
Paste
semicotta, pressata
Salting
in salamoia
Ripening
minimo 60 giorni
Production period
tutto l’anno
Fats
44% Mgss
Weight
circa 4 kg
Dimensions
diametro circa cm 28, scalzo circa cm 8
Producers
Casaro del Lago d'Orta
Codice forma
7500120
Codice tagliato
7500121

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