Toma del Monte Barro – circa 550gr

This toma del Monte Barro, created by our beloved producer Palzola, is dedicated to one of the most recognized places in our region: Mount Barro. Almost at the top of the mountain, there is a village dating back to the Middle Ages which gradually formed around the church of Santa Maria Annunziata. The church itself was probably built on the ruins of an ancient castle.

The toma del Monte Barro is an excellent expression 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 cheese. Then, a ferment is added to the toma, creating the typical blue veins inside (similar to the ones in Gorgonzola), giving it a sweet but sharp taste. The toma is then left to age for 60/70 days.

This particular toma is an example of innovation that is faithful to the local tradition. It is spectacular and delicious, to be paired with traditional salami and a bottle of Nebbiolo.

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.

Watch how we ship the products

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.

More about delivery times and shipping here

Milk, salt, rennet and penicillium.