Toma Montfleury a latte crudo scremato - 250/300gr

The natural conditions of the maturing rooms are constant with the changing seasons and guarantee the perfect maturing of the cheeses produced with milk from two milkings, one of which is partially skimmed: as the cheesemaker recounts, 'cheeses made from skimmed milk belonged - perhaps more than Fontina - to our agri-food tradition, given that butter (fresh or melted) was for our grandmothers and great-grandmothers a more precious food than cheese itself. A fine testimony of attachment to the territory and tradition of Valle d'Aosta.

Toma di Montfleury is the latest example, in order of time, of our way of interpreting cheese, a perfect synthesis of the Guffanti protocol: Nature, History and the Work of Man. Its flavour is rich and pleasant, tending towards piquant. We suggest tasting it in combination with typical Aosta Valley wines (Blanc De Morgex Et De La Salle) and onion jam; it is an excellent cheese on a chopping board with classic boiled potatoes and crusty bread.

Since this is an artisanal product and cannot be standardised, the images are purely illustrative.