Toma stravecchia da pialla
Toma Ossolana, whether from mountain pastures or home-made, can mature for a year or more. These are known as very mature cheeses, with very particular characteristics that make them a true “meditation” cheese for connoisseurs, best enjoyed in small flakes, perhaps with a glass of a fine, aged red wine.
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Characteristics
Region
Milk Origin
Appearance
intense or dark straw-coloured paste, very compact, with dense bird’s eye holes
Taste
intense, with notes of hay, dried flowers and stable, slightly spicy
Pairings
Full-bodied, aged red wines. Aromatic honey. Spicy fruit mustard. Black rye bread, polenta.
Technical specifications
| Milk | cow's milk, raw or pasteurized, whole milk |
|---|---|
| Processing | artisanal and industrial |
| Cheese paste | cooked, pressed |
| Salting | Dry salting and brine |
| Seasoning | minimum 7-8 months |
| Production | all year round |
| Fat | 45% Mgss |
| Weight | 5-7 kg |
| Diameter | diameter 30-40 cm, h. 10-15 |
| Producers | cheesemakers from Ossola |
| Whole Cheese Code | n/a |
| Cutted Cheese Code | n/a |
