Toma della Burtulina
A single cheesemaker makes this “homemade” cheese. The dairy cows, about twenty in number, graze in the summer at over 2,000 meters, giving us an extraordinary full-fat Alpine cheese.
In winter, the animals are free to choose – season permitting – wild pasture or indoor shelter thanks to a new stable built specifically for them.
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Characteristics
Region
Milk Origin
Appearance
light grey and elastic rind if young, greyish and compact rind if matured
Taste
of fresh cream up to 60 days of maturation, more complex if matured
Pairings
light red wine, crusty bread
Technical specifications
| Milk | raw cow's milk |
|---|---|
| Processing | artisanal, raw |
| Cheese paste | pressed, with widespread eyelets |
| Salting | dry |
| Seasoning | minimum 60 days |
| Production | from autumn to spring, seasonal |
| Fat | 45% |
| Weight | 6 kg |
| Dimensions | diameter 15 cm, h. 5 cm or diameter 30 cm, h 7 |
| Producers | the only cheesemaker on the mountain pastures in the Bognanco Valley |
| Whole Cheese Code | 7500064 |
| Cutted Cheese Code | 7500063 |
