Oira Cheese in marc – circa 400gr


VAT included

Milk Cow

Intense and piquant taste with traces of fruit and wine

Shelflife: 30-45 days

Taste it with red wine

This is a ‘homemade’ Ossola ‘toma’ from the valleys made in a small local dairy and immersed briefly in the marc from the typical wines of the area, ‘Prunent’ (a type of Nebbiolo).
Although the marc does not penetrate the cheese and only colours the rind, it does, however, add flavour. This is a fairly new method of production but, nonetheless, it marries two products with centuries of history behind them – the Ossolana Toma and Prunent which is also the name of the main wine produced in the Ossola area.
The best ripening period is between four to five months. Guffanti has restored a sixteenth century cellar situated next to the local dairy in the small mountain village of Oira, not far from Domodossola, for the ripening of the Prunent Ossola Toma.

Serving Suggestions: full bodied, red, aromatic wines, black rye bread and or our polenta by Mulino San Giorgio.
Aspect and texture: compact, intense yellow paste with pinholes, a dark, purple rind which tends to become paler as it ripens.

Ripening:60 days minimum.

It is our priority to pack and ship the products securely. All the different types of cheese are vacuum-sealed and we use dry ice and thermal bags.

Wine (or bottles in general) are shipped using inflatable bags and are designed to protect them throughout the journey. We remind you that all packaging can be easily reused.

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MILK, rennet, salt. Non-edible crust. Refined in vinacce.

Techical sheet

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