€ 10,70 for porzione da 200g ca.
The toma is made from pasteurized cow's milk that is obtained from an acid-preserved 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, which becomes creamy in a centripetal manner due to the fermentation caused by the mold.
Fatto stagionare per almeno 2 mesi, viene trattato in crosta con erbe aromatiche naturali (crosta non edibile).
Intriguing cheese that is particularly fresh on the palate, with a delightful aromatic intensity due to an explosive mix of wild herbs and typical internal blue mold from Penicillium roqueforti. Creamy and dense with an edible rind, perfect 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 cutting cheese, due to its rarity and intriguing aromatic intensity and valuable blue veining. Excellent also as an appetizer on toasted bread with extra virgin olive oil.
We also recommend it for filling omelets with spring wild herbs such as tarragon and wild asparagus.
Formaggio intrigante e particolarmente fresco al palato con una piacevolissima intensità aromatica data da un mix esplosivo di erbette aromatiche da campo e la tipica erborinatura interna con Penicillium Roqueforti. Cremoso e denso con una crosta morbida ma non edibile, ideale da proporre durante delle cene curiose.
Consumare quando il formaggio sarà a temperatura ambiente per gustarne i sentori e i profumi primari.
Dopo l'apertura del sottovuoto farlo arieggiare per almeno 20 minuti e consumare in fettine sottili su crostini tiepidi.
€ 10,70
for porzione da 200g ca.
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Veneto
Blue refined with mint and aromatic 200g
