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Rich and creamy in flavor, Toma has strong hints of grass and hay in every bite. The cows that produce its milk only graze outdoors on Val Cavallina pastures. It belongs to semi-cooked paste cheese category.
It is a cylindrical whole cheese, with a diameter of about 21-23 cm, a high of 7,9 cm and its weight goes from 3,4 to 3,8 kilos. Its characteristics are roundish form and heavy ocelled, thanks to wise methods of production and seasoning.
Its cheese-rind is brownburnished with fire-stamp. To appreciate at best its soft undoubtedly aromatic taste, we suggest you to maintain Toma Monte Corna in room temperature at least two hours before serving it.
Ingredients:
Milk, salt and rennet
Ripening:
Maximum: Seasoning on
Phsicochemical characteristics:
| Humidity(Tq): | 43,00% | Ashes: | 7,00% |
| Fat(S.S.): | 51,00% | Kcal: | 350,50 |
| Protein(S.S.): | 41,50% | Kj: | 1430,50% |