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COW MILK

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TOMA DI GRESSONEY

Typology:

cow milk

 

Origin:

it is a cheese produced in the Aosta Valley.

 

Product description:

Compact, pale straw-colored cheese, with small, scattered eyes. The rind is compact, light brown in color. 

 

Special features / curiosity:

It uses raw milk from cows in mountain pastures above 2200 meters in summer and in the valley in winter, only from selected farms.

Seasoning:

60 days

 

Shelf-life:

180 days

TOMBEA D'ALPEGGIO

Typology:

cow milk

 

Origin:

It takes its name from the mountain of the same name, which dominates Valvestino, a small valley between Lake Idro and Lake Garda.

 

Product description:

it is a cheese made from alpine cow's milk of the Alpine Brown breed. The paste has an intense yellow colour, the aroma is spicy and the taste is slightly spicy at the end.

 

Special features / curiosity:

it is a valuable and rare cheese as it is produced by a small number of cheesemakers.

Seasoning:

Tombea is aged for more than 20 months, up to 24/36 months.

 

Shelf-life:

365 days

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