Toma San Sebastiano is a great mountain cheese made from whole RAW milk, derived exclusively from the spotted red cattle of the Aosta Valley.
The animals, in compliance with the Guffanti Protocol, graze freely and - when in the cowshed - are fed with native hay.
It has a delicate flavour and elastic consistency, with a minimum maturation of 8 months.
The name of the cheese comes from the Saint to whom the church built near the pastures is dedicated.
The cheese is raised in the Guffanti cellars in Arona and is always available.
