€ 52,70 for porzione da 1kg ca.
The toma is made from pasteurized cow's milk obtained from a type of acid rennet curd, and after salting, it is inoculated with Penicillium roqueforti. At this point, the cheese is covered with a dried mixture of aromatic herbs such as thyme, rosemary, sage, and wild mint. The aromas penetrate the mass, making it creamy in a centripetal manner due to the fermentation caused by the mold.
Intriguing cheese that is particularly fresh on the palate with a very pleasant aromatic intensity given by an explosive mix of field herbs and the typical internal blueing with Penicillium roqueforti. Creamy and dense with an edible rind, ideal to serve during curious dinners.
Cow's milk, natural rennet, sea salt, Penicillium roqueforti, sage, thyme, rosemary, wild mint.
Average nutritional values per 100g of product
Energy: 396kcal / 1643kj
Fats: 31g of which saturates 25g
Carbohydrates: 1.2g of which sugars 0.9g
Proteins: 28g
Salt: 2.1g
This is a typical cutting cheese, due to its rarity and its intriguing aromatic intensity and fine marbling.
Great also as an appetizer on crostini with extra virgin olive oil. We also recommend it for filling omelets with spring wild herbs like tarragon and wild asparagus.
€ 52,70
for porzione da 1kg ca.
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Veneto
Blue refined with mint and aromatic herbs 1kg
