Toma del Mergozzolo – 250/300 gr
A typical Piedmontese cheese, it originates from the pastoral tradition of Upper Piedmont as a simple “Toma” and has evolved into a refined product in both form and substance. It draws on the richness of the lakeside area (Lake Orta) to express a rich and profound flavor, suitable for all palates.
The name Mergozzolo identifies the place of origin of this cheese, the mountain group of the same name in the Cusian Alps.
Characteristics
Region
Milk Origin
Appearance
Straw yellow paste with small, round eyes
Taste
Pronounced but not spicy flavour, soft and rich in herbaceous notes
Pairings
Full-bodied red wines. Aromatic honey. Fresh fruit (pears, apples, cherries…). Black rye bread, polenta
Technical specifications
| Milk | cow's milk, raw, whole milk |
|---|---|
| Processing | artisanal |
| Cheese paste | pressed, semi-cooked |
| Salting | brine |
| Seasoning | minimum 60 days |
| Production | all year round |
| Fat | 44% Mgss |
| Weight | 250/300 gr |
| Producers | Cheesemaker of Lake Orta |
