Toma di Claudio

Toma di Claudio is produced with milk from pastures 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.

Organoleptic characteristics

Aspect and texture
compact and thin rind, light to dark brown in color. inedible rind
Taste
typical flavor of an intense alpine cheese already in the first months
Serving suggestions
Full-bodied red wines. Aromatic honey. Fresh fruit (apples and pears). Black rye bread, polenta

Technical characteristics

Milk
whole raw cow's milk from mountain pastures, salt, indigenous enzymes, rennet
Production method
artisanal
Paste
elastic, buttery
Salting
dry
Ripening
90 days minimum
Production period
Month of August
Fats
33,9% Mgss
Weight
4-5 kg about
Dimensions
diameter 30 cm, h. cm 5 about
Producers
farmers from Valle d'Aosta
Whole cheese code
1006560
Cutted cheese code
1006561

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