Toma di Claudio is produced with milk from pastures in Aosta Valley located at over 2000 meters above sea level.
Toma di Claudio is a cheese made at high altitude with direct fire. Our wheels were produced with only the milk of the month of August from animals that have grazed exclusively on grass, therefore without integrating the diet of the cows in any way.
The aim is to demonstrate that with ancient production techniques, adapted to the needs of modern pasture management, it is possible to obtain a product of specific as well as very high quality.
