Flint to the Erbe
Cheese made from Piedmont cow’s milk from rennet processing. The paste is elastic and pleasantly soft with a thin, intense rind. A mixture of aromatic herbs (rosemary, marjoram, basil, thyme) is added during the processing, giving the paste a pleasantly aromatic flavour. The cheese has a time of [...]
Toma 40 days
Cheese typical of the Piedmont region is made from Piedmont cow’s milk from renamed cheese. The taste depends very much on the maturing and treatment of the rind during ripening. Maturing for approximately 40 days gives the product an elastic, soft, almost buttery paste with a delicate taste.
Toma ripened
Cheese typical of the Piedmont region is made from Piedmont cow’s milk from renamed cheese. The taste depends very much on the maturing and treatment of the rind during ripening. In this case, maturation for 120 days or more creates a more compact paste with a more pronounced and more typical taste than [...]
Cow’s blue
Cow’s Blue is a cheese of the family of herborinates produced solely from Piedmont’s milk. The cheese is made from the rennet coagulation of the milk, adding different types of fermentation of the Penicillium strain during processing. A long period of natural acidification is required to obtain its right pasty, semi-soft texture. [...]
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