Tuma ‘d Nibiun
This time, our search for cheese takes us not far from the Arona wineries, in the Vergante hills. At about 400 meters above sea level, in the tranquil hills overlooking Lake Maggiore and with glimpses of Lake Orta, a young cheesemaker produces this traditional, meticulously cared for toma in an open barn of Alpine brown cows.
During the summer months (June, July, August, and sometimes September), a mountain pasture version is produced, with the animals roaming freely up to the slopes of Mottarone, where they can graze freely. Production continues at the dairy throughout the year, always respecting the cows’ natural cycles.
The characteristics of this cheese are determined by the particularity and specificity of the mixed meadows where the Alpine brown cow chooses the grass to graze every day.
Characteristics
Region
Milk Origin
Appearance
intense straw-coloured paste, compact, with dense bird’s eye or larger holes
Taste
intense, tasty, with notes of alpine herbs and stables
Pairings
Full-bodied red wines. Aromatic honey. Fresh fruit (pears, apples). Black rye bread, polenta.
Technical specifications
| Milk Types | Cow |
|---|---|
| Milk | cow's milk, raw, whole milk |
| Processing | artisanal |
| Cheese paste | cooked, pressed |
| Salting | dry |
| Seasoning | minimum 90 days |
| Production | all year round |
| Fat | 45% Mgss |
| Weight | 2, 5 kg approx. |
| Dimensions | Diameter 20 cm, 8 cm high |
| Producers | Cheesemaker and breeder from Vergante (Piedmont) |
| Whole Cheese Code | 7500200 |
| Cutted Cheese Code | 7500201 |
