Formaggio d’Antigorio al Prunent – 250/300 gr

This is a classic “homemade” toma, i.e., from the valley floor, produced by a dairy in the Ossola Valley. The cheese is covered with “Prunent” pomace (a native Nebbiolo grape variety). This method allows the cheese to absorb the aroma of the wine, without coloring the cheese itself, only the noble rind. This is a recent process, yet it combines two products with centuries of history: toma and “Prunent,” which is also the name of the main wine produced in the Ossola Valley. The cheese begins its aging process at 3-4 months, reaching a more advanced stage, well beyond 12 months. To optimally age the Formaggio d’Antigorio al Prunent, in the late 1990s, Luigi Guffanti restored a 17th-century cellar attached to the local dairy in the small mountain village of Oira, not far from Domodossola.