€ 26,50 for porzione da 500g ca.
The toma is made from pasteurized cow's milk and is obtained from an acid presamic curd, which, after salting, is inoculated with Penicillium roqueforti. At this point, the cheese is coated 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 wild aromatic herbs and the typical internal blue mold 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
Fat: 31g of which saturates 25g
Carbohydrates: 1.2g of which sugars 0.9g
Protein: 28g
Salt: 2.1g
This is a typical cheese for slicing, due to its rarity and its intriguing aromatic intensity and fine blue veining. Excellent also as an appetizer on crostini with extra virgin olive oil. We also recommend it for stuffing omelets with spring wild herbs such as tarragon and wild asparagus.
€ 26,50
for porzione da 500g ca.
✔ You have added the product to your cart!
Veneto
Blue refined with mint and aromatic 500g
