Toma San Sebastiano

Toma San Sebastiano is a great mountain cheese made from whole CRUDE 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.

 

Organoleptic characteristics

Aspect and texture
Cheese with high sides, with a straw yellow color
Taste
delicate flavor with more and more decisive notes as the ripening progresses
Serving suggestions
Red wines, rye bread, chestnut honey

Technical characteristics

Milk
Cow's milk, RAW, whole
Production method
artisanal
Paste
semi-hard
Salting
dry
Ripening
8 months minimum
Production period
all over the year
Fats
37.5% mgss
Weight
about 3 - 3,5 kg
Dimensions
h 9 cm d 20cm
Producers
producers and breeders of Valle d'Aosta
Whole cheese code
1006556
Cutted cheese code
1006557

Sign up for our newsletter

Be among the first to know what is happening in the World of Guffanti: events, new products, initiatives and stories.