Toma Alpeggio Forcoletta

The history of the exploitation of the mountain pastures in the Ossola Valley has been documented since before the year 1000. The Ossola mountain offers, even at high altitudes, wide expanses and well sheltered from the winds for grazing animals, and from these characteristics the local mountaineers over the centuries have been able to draw cheeses of great value. Among the many Ossola mountain pastures that stand out for the richness of the herbs and the spontaneity of the meadows, there is certainly Punta Forcoletta (1,785 m). Limited productions, processed in the summer months starting with the first herbs until the end of the summer.

Free grazing animals, spontaneous growth meadows and the use of traditional tools: the Guffanti Protocol, in short!

Organoleptic characteristics

Aspect and texture
intense straw-colored paste, compact, with holes of varying sizes
intense, tasty, with notes of alpine and stable herbs
Serving suggestions
Full-bodied red wines. Aromatic honey. Fresh fruit (Passacrassana pear). Black rye bread, polenta

Technical characteristics

cow's milk, whole, raw
Production method
artisanal, in pasture
cooked and pressed
30 days minimum
Production period
Summer production
45% MGSS
4 - 5 kg's about
diameter 30-40 cm, h. 10-15 about
Farmers in Val Vigezzo (Piedmont)
Whole cheese code
Cutted cheese code

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