Tomacotta

Matured cheese on the hills in the province of Como, on the Swiss border, with cooked pasta,

obtained from the processing of BIO cow's milk milked on the farm and processed RAW.

Organoleptic characteristics

Aspect and texture
medium-sized cylindrical shape, dark, smooth and regular rind with compact straw-yellow paste
Taste
intense and decisive flavor with herbaceous notes.
Serving suggestions
full-bodied red wines, black bread and chestnut honey

Technical characteristics

Milk
raw cow's milk
Production method
artisan
Paste
cooked
Salting
Dry
Ripening
from 30 days
Production period
all the year
Fats
36% M.G.S.S.
Weight
2.5 kg
Dimensions
diameter 19 cm bit 9 cm
Producers
Cheesemaker and Breeder of the Como hills
Whole cheese code
1103080

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