Tometta Fria

It takes its name from the Ossola pass of the same name, the gateway to Cravariola. The crust is completely bloomed naturally, without the use of cultured yeasts. It is aged in the Oira cellar. Besides being eaten plain, it’s excellent grilled, cut in half as pictured, or sliced ​​into circular slices about a centimeter thick, then au gratin or microwaved for a few seconds, seasoned with pepper and/or a sprinkling of fine herbs. This soft and stringy cheese pairs well with potatoes or even fish and shellfish. Another interesting use is to dip the slices in egg and breadcrumbs and brown them like a cutlet.
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