Toma verde

Cheese of whole cow's milk to which is added the pennicillium used for the herborinatura of the gorgonzola. the curd is broken in two successive moments with an interval of time between the two "breakings". maturing in the cellar at about 10 degrees for over 90 days. Produced in Piedmont at the foot of Monte Rosa (from which it takes its name), it is a toma cheese processed in the Piedmontese style with the addition of the typical Gorgonzola marbling.

The taste is in fact delicate and buttery but with the classic final aroma of the great Italian marbled cheese.whole cow's milk cheese to which is added the pennicillium used for the marbling of Gorgonzola. The curd is broken in two successive moments with an interval of time between the two "breakings".

Maturing in the cellar at about 10 degrees for over 90 days.Produced in Piedmont at the foot of Monte Rosa (from which it takes its name) it is a toma cheese processed in the Piedmontese style with the addition of the typical Gorgonzola DOP marbling.The taste is in fact delicate and buttery but with the classic final aroma of the great Italian blue cheese.

 

Organoleptic characteristics

Aspect and texture
yellow paste clear, soft and yielding. Marbling blue-green light. The rind is light.
Taste
oft, with the presence of strong notes of penicillum
Serving suggestions
Full-bodied red wines and aged, sweet wines, rum. Spicy fruit chutney, red onion jam, jelly wine Vin Santo or Marsala. Celery sticks white. Rye bread, polenta

Technical characteristics

Milk
vaccine, whole, pasteurized
Production method
artisanal
Paste
uncooked, unpressed
Salting
dry
Ripening
90 days minimum
Production period
all over the year
Fats
48% Mgss
Weight
small wheel about 2 kg; big wheel about 6 kg
Dimensions
d. 25-30 cm, h. 8-10 cm
Producers
farmers in Piedmont, at the base of Monte Rosa
Whole cheese code
n.d.
Cutted cheese code
n.d.

Sign up for our newsletter

Be among the first to know what is happening in the World of Guffanti: events, new products, initiatives and stories.