Toma verde

Formaggio di latte vaccino intero a cui viene aggiunto il pennicillium utilizzato per l'erborinatura del gorgonzola. la cagliata viene rotta in due momenti successivi con intervallo di tempo tra le due "rotture".
Stagionatura in cantina a circa 10 gradi per oltre 90 giorni.
Prodotto in Piemonte ai piedi del Monte Rosa (da cui prende il nome) è una toma lavorata alla piemontese con l'aggiunta dell'erborinatura tipica del Gorgonzola.
Il gusto è infatti delicato e burroso ma con il classico aroma finale del grande erborinato italiano.
Cheese of whole cow's milk to which is added the pennicillium used for marbling of gorgonzola. The curd is broken into two successive time interval between the two "broken".

 

Maturing in the cellar at about 10 degrees for more than 90 days.

 

Produced in Piedmont at the foot of Monte Rosa (hence the name) is a Piedmontese Toma worked with the addition dell'erborinatura typical of Gorgonzola DOP.

 

The flavor is delicate and buttery but in fact with the classic aroma of the final big blue-veined Italian.

Organoleptic characteristics

Aspect and texture
yellow paste clear, soft and yielding. Marbling blue-green light. The rind is light.
Taste
oft, with the presence of strong notes of penicillum
Serving suggestions
Full-bodied red wines and aged, sweet wines, rum. Spicy fruit chutney, red onion jam, jelly wine Vin Santo or Marsala. Celery sticks white. Rye bread, polenta

Technical characteristics

Milk
vaccine, whole, pasteurized
Production method
artisanal
Paste
uncooked, unpressed
Salting
dry
Ripening
90 days minimum
Production period
all over the year
Fats
48% Mgss
Weight
small wheel about 2 kg; big wheel about 6 kg
Dimensions
d. 25-30 cm, h. 8-10 cm
Producers
farmers in Piedmont, at the base of Monte Rosa
Whole cheese code
n.d.
Cutted cheese code
n.d.

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