In the Valle d’Antigorio the processing of raw milk has been recently revived and this toma is an example. From the mountain pastures of the Ossola, this toma is aged at least for 60 days. It’s characterized by a very intense flavor, which makes it perfect to have with robust red wines and the typical cold cuts of the Ossola Valley such as mocetta or pancetta.
Guffanti takes special care of the selection of manufacturers with high-quality standards: often these are the same alpine farmers in the year in which they remain in the valley and they are dedicated to the production with the same skills shown in mountain pastures, although the milk is quite is different, devoid of flavors transmitted from the high mountain flora. Important to the production of the Antigorio Valley, one of the Ossola valleys, where they take the traditional processing raw milk.
Serving Suggestions: red wines. aromatic honey. fresh fruit (pear Passacrassana, cherries …). Black rye bread, porridge
Taste: intense, with notes of grass or hay and barn
Aspect and texture: pasta with straw yellow color, compact, with dense holes to tawny
Ripening: minimun 60 days
Production Period: all over the year