Toma del Ticcio alpe Vallezoo

Also in Valsesia, as in Ossola Valley, it exists and resists the tradition of transhumance and of alpine pasture.

The shepherd-cheesemaker climbs mountains with his cattle reaching 2250 mt altitude, moving from pasture to pasture looking for the richest and most nourishing herbs.

The result is a cheese with a typical structure and taste.

Organoleptic characteristics

Aspect and texture
Intense yellow paste, with non uniform and widespread holes.
Taste
Very intense, with traces of alpine herbs
Serving suggestions
Full bodied red wines. Aromatic honey. Black rey bread.

Technical characteristics

Milk
Cow, raw, fullfat
Production method
Artisanal
Paste
Cooked
Salting
Brine
Ripening
Minimum 60 days.
Production period
July - August
Fats
43% Mgss
Weight
2,5 kg
Dimensions
D. 22-25 cm, h. 5-7 cm
Producers
Cheesemaker from Valsesia (north of Piedmont)
Codice forma
7700100
Codice tagliato
n.a.

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