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 . Recioto gelatine. Hot, marrow chutney. Black rye bread and polenta.
Aspect and texture: compact, intense yellow paste with pinholes, a dark, purple rind which tends to become paler as it ripens
Milk: full fat, raw or pasteurised, cow’s milk
Ripening: at least 60 days
Production Period: autumn-winter