LATOMA
In the tradition of great Northern Italian table cheeses, LATOMA is made with pasteurized cow’s milk from Piedmont and aged in our caves for at least 45 days, ensuring a drying process that preserves its soft texture. Its soft paste and milky notes make it ideal as an everyday cheese, perfect for the table or as a snack.
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Characteristics
Region
Milk Origin
Appearance
Soft-textured paste with occasional small eyes.
White color with yellow nuances. Medium-consistency, very light straw-yellow paste.
Taste
Delicate and milky.
Pairings
Red wines. Amber beers. Fresh fruit. Pumpkin mostarda. Black rye bread, polenta.
Technical specifications
| Milk | pasteurized cow's milk |
|---|---|
| Processing | artisanal |
| Cheese paste | cooked, pressed |
| Salting | dry |
| Seasoning | minimum 45 days |
| Production | all year round |
| Fat | 45% Mgss |
| Weight | 2.5 kg approx |
| Dimensions | diameter approx. 21 cm, height approx. 8 cm |
| Producers | Cheesemakers from the Cuneo area |
| Whole Cheese Code | 770NS10 |
