Toma “delle Langhe”

~300 g

¥ 2,100 ¥ 2,268 incl. tax

It is a local cheese produced only in 10 municipalities in the province of Asti and Alessandria, both located in Piemonte. It is produced by mixing three types of milk: milk (about 50%), goat and sheep (about 25% each). After heating at low temperature using the traditional method, a small amount of rennet (milk-clotting enzyme) is added and coagulated for 18-24 hours. Then, put it in a salting mold for 1 to 2 days. It forms and matures for an additional 15 days.

Average nutritional values per 100 g
Kcal: 288 Kcal
Protein: 17.8 g
Fat: 23.5 g
Carbohydrates: 1.29 g
Salt: 0.4 g
Guaranteed minimum of days until expiration after shipping: 14 Days

Mixing milk from different animals is very common in mountainous areas to supplement the yield, or to soften the particular smell of sheep or goat milk. This method gives a variation in ingredients, nutrients, taste and aroma – resulting in new types of cheese.

Soft ripened cheeses are produced by adding and growing white mold on the cheese surface. The enzyme produced by the mold breaks down the protein from the outside to the inside, giving it a soft, creamy taste.

In this mountainous region, traditionally long-term aged cheese and mountain cheese mixed with cow, sheep and goat milk are eaten. There are also cheeses flavored with truffles (a specialty of Piedmont) as well as herbs and flowers from the mountains. As the king of wine Barolo is also produced in this area, a rarity such as the Piemontese Castelmagno goes well with heavy red wine.
Our recommendations!
You can enjoy it with a berry jam or with vegetables and pepper. You can also slice this Toma cheese and mix it with butter, to create a tasty sauce for gnocchi.

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