The new toma created by our beloved Palzola is dedicated to one of the most suggestive places in our region: Mount Barro. In fact, almost at the top of the mountain, there is an ancient residential nucleus which has its origins in the Middle Ages and which gradually formed around the church of Santa Maria Annunziata: probably built on the ruins of a castle, inside an apse stone bears the date of 1484.
The toma of Monte Barro is an example of the Piedmontese dairy tradition. The curd is cut by hand by a dedicated person who, starting from the pasteurized milk, follows the tradition to create this type of cheese.
In fact, an alternative ferment is then added to the toma which creates the typical veins (similar to Gorgonzola) inside, giving it a sweet but decisive taste. It is then left to age for 60/70 days.
The toma of Monte Barro is an example of innovation that is faithful to the local tradition. It is tasty, spectacular, delicious, to be tasted with traditional salami and a bottle of Nebbiolo.