Toma del Ticcio alpe Vallezoo
In Valsesia, as in Val d’Ossola, the tradition of transhumance and mountain pastures persists.
The shepherd-cheesemaker climbs the mountains with his herd, reaching altitudes of 2,250 meters, moving from pasture to pasture in search of the richest and most nutritious herbs.
The result is a cheese with a typically herbaceous and savory texture and flavor.
A “homemade” (winter) version is also produced, always respecting the availability of milk.
Characteristics
Region
Milk Origin
Appearance
intense straw yellow paste, with widespread and non-uniform eyes.
Taste
very intense, with notes of alpine herbs.
Pairings
Full-bodied red wines. Aromatic honey. Black bread.
Technical specifications
| Milk | raw, whole milk |
|---|---|
| Processing | artisanal |
| Cheese paste | cooked |
| Salting | brine |
| Seasoning | Minimum 60 days |
| Production | July-August |
| Fat | 43% Mgss |
| Weight | 2, 5 kg approx |
| Dimensions | Diameter 22-25 cm, 5-7 cm high |
| Producers | Cheesemaker of Valsesia |
| Whole Cheese Code | 7700100 |
| Cutted Cheese Code | 7700102 |
