Toma Biellese Cheese
It is the typical toma of our area, produced with partially skimmed milk
in forms of 3 and 7 kg.
Maturing takes place in natural cellars for a period ranging from 60 to 90 days.
Ingredients: milk - rennet - salt.
Size: kg. 3 - 7 approximately.
Paste: straw white with widespread holes.
Taste: intense
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Prices incl. VAT, plus delivery