Erborinato di Pecora delle Alpi Cozie

A sheep’s milk ‘toma’ cheese traditionally produced  in the Cuneo valleys. Its intense blue veining gives it distinctive character and flavour.

Organoleptic characteristics

Aspect and texture
compact yellow paste with widespread blue marbling
Taste
strong and intense with traces of sheep and penicillin
Serving suggestions
Full bodied, aged, red wines, sweet and liqueur wines. Hot Italian fruit chutney, red onion preserve. Rye bread.

Technical characteristics

Milk
full fat, raw, sheep’s cheese
Production method
artisan
Paste
uncooked, not pressed
Salting
dry
Ripening
at least 60 days
Production period
throughout the year
Fats
45 % F-Dm
Weight
4-5 kg
Dimensions
20 cm diameter, h. 15 cm
Producers
dairies in the Cozie Alps
Whole cheese code
n.d.
Cutted cheese code
n.d.

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