The ripening period for Ossolana Toma, both the ‘homemade’ and alpine pasture versions, can arrive at and even exceed one year. In the case of the latter, these are called ‘extra mature’ toma and have very particular characteristics which makes this what can be called a ‘meditation’ cheese for connoisseurs. It should be eaten in small flakes, preferably accompanied by a great, aged, red wine.
The ripening period for Ossolana Toma, both the ‘homemade’ and alpine pasture versions, can arrive at and even exceed one year. In the case of the latter, these are called ‘extra mature’ toma and have very particular characteristics which makes this what can be called a ‘meditation’ cheese for connoisseurs. It should be eaten in small flakes, preferably accompanied by a great, aged, red wine.
