Extra Mature toma

The ripening period for Ossolana Toma, both the ‘homemade’ and alpine pasture versions, can arrive at and even exceed one year. In the case of the latter, these are called ‘extra mature’ toma and have very particular characteristics which makes this what can be called a ‘meditation’ cheese for connoisseurs. It should be eaten in small flakes, preferably accompanied by a great, aged, red wine.
The ripening period for Ossolana Toma, both the ‘homemade’ and alpine pasture versions, can arrive at and even exceed one year. In the case of the latter, these are called ‘extra mature’ toma and have very particular characteristics which makes this what can be called a ‘meditation’ cheese for connoisseurs. It should be eaten in small flakes, preferably accompanied by a great, aged, red wine.

Organoleptic characteristics

Aspect and texture
very compact, intense yellow paste with elongated pinholes
Taste
intense with traces of hay, dry flowers and stable, slightly piquant
Serving suggestions
full bodied, aged, red wines. Aromatic honey. Hot fruit chutney. Black rye bread and polenta

Technical characteristics

Milk
full fat, raw or pasteurised, cow’s milk
Production method
artisan and industrial
Paste
cooked, pressed
Salting
dry and in brine
Ripening
at least 7-8 months
Production period
throughout the year
Fats
45 % F-Dm
Weight
5-7 kg
Dimensions
30-40 cm diameter, h.10-15 cm
Producers
dairies from the Ossola area
Codice forma
n.d.
Codice tagliato
n.d.

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