Toma San Sebastiano
Toma San Sebastiano is a fine mountain cheese made with whole raw milk, exclusively from red spotted cattle from the Aosta Valley.
The animals, in compliance with the Guffanti Protocol, graze freely and—when indoors—feed native hay.
With a delicate flavor and elastic texture, it is aged for a minimum of 8 months.
The cheese’s name comes from the saint to whom the church built near the pastures is dedicated.
The cheese is raised in the Guffanti cellars in Arona and is always available.
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Characteristics
Region
Milk Origin
Appearance
High-sided cheese with a straw-yellow interior
Flavor
Delicate flavor with increasingly pronounced notes as it ages.
Pairings
Red wines, rye bread, chestnut honey
Technical specifications
| Milk | cow's milk, raw, whole milk |
|---|---|
| Processing | artisanal |
| Cheese paste | semi-hard |
| Salting | dry |
| Seasoning | over 8 months |
| Production | all year round |
| Fat | 37.5% Mgss |
| Weight | 3.5 kg |
| Diameter | Diameter 20 cm, height 9 cm |
| Producers | Cheesemakers and breeders of the Aosta Valley |
| Whole Cheese Code | 1006556 |
| Cutted Cheese Code | 1006557 |
