‘Testùn’ is the name that is given to mixed herds of goats and sheep in the Piedmont Occitan valleys and whose milk is used to produce this ‘Toma’. Nonethelees, sheep’s milk tends to be the prevailing element. Testùn, like Bra, is also eaten only slightly ripened but is generally destined for a medium to long ripening period that can last for up to a year.
One particular preparation is the ‘Testùn barricato’ when the cheese is ripened in red wine marc during the autumn period.
‘Testùn’ is the name that is given to mixed herds of goats and sheep in the Piedmont Occitan valleys and whose milk is used to produce this ‘Toma’. Nonethelees, sheep’s milk tends to be the prevailing element. Testùn, like Bra, is also eaten only slightly ripened but is generally destined for a medium to long ripening period that can last for up to a year.
One particular preparation is the ‘Testùn barricato’ when the cheese is ripened in red wine marc during the autumn period.