This new cheese is dedicated to the famous Lake Maggiore: loved and praised by authors such as Hemingway, Manzoni, Dickens and Dumas. An oasis of art, beauty and tradition that fully represent the values that inspired the creation of this new toma.
The Toma del Lago Maggiore is an aged toma, created following the ancient Piedmontese dairy recipe. The curd is cut by hand by a dedicated person who, starting from pasteurized milk, follows the tradition to create this type of cheese. It is then placed in the molds and left to age for at least 180 days.
The Toma of Lake Maggiore is the representation of the local tradition. It has an intensive and balanced taste. Best to be eaten as is with bread, cold cuts and a good bottle of craft beer or white wine or to add it to your risotto for a special dinner!