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Aged alpine cheese “Toma Bianco”
|LE TOME DI VILLA|
|about 550/600 gr|
“We have a close and trusting relationship with milk producers for our tomes”
|Matured for 8 months|
|Made from raw mountain cow’s milk|
|Intense flavor with delicious veins of mold|
Aperitifs – Gourmet Tastings
It has all the unpredictability of natural alpine pastures
Bianco is a toma for daredevils, for those who viscerally love cheese and are ready to taste all kinds of it, unafraid of the unpredictability of flavors and smells that only raw milk and aging can create.
The 8 months of aging, combined with the particular type of alpine milk used, manage to give Bianco an intense flavor and a distinctive leathery smell. Visually, on the other hand, it may have some mold veins inside, daughters of the prolonged aging: don’t worry, in fact you should rejoice if you happen to find some, because they are really delicious!
Managing the cows that produce the mountain milk that gives birth to Bianco toma today is Giorgio, Bianco’s son, from whom the toma is still named, given the strong connection with Matteo Villa. Giorgio is the dairyman with the most “head,” and his transhumance in May and October is a real event in the villages of Canavese. Imagine seeing an army of cows pass under your house on their way to the mountains: toma Bianco is possible thanks to this “parade”!
INGREDIENTS AND BENEFITS
INGREDIENTS: Raw cow’s milk, Salt, Rennet.
Cheese is the most produced and most varied food in Italy. Every small town has its own methods and raw materials, passed down through the centuries to this day. But if it is such an ancient source of livelihood, consumed since time immemorial, can cheese be harmful to human health? The answer is quite clear, however, it is important to make distinctions.
Our ancestors used to consume cheese made from unprocessed milk milked from healthy, free-range animals. In recent years, however, the spasmodic pursuit of quantity has penalized the quality of life of dairy animals and consequently the quality of cheese. The pasteurization to which milk is subjected also deprives cheeses of all the microflora and nutrients so useful to the human organism.
The solution then can only be one: progress by moving backward. Raw milk cheeses, rich in vitamins, positive microbacteria and natural nutrients still exist and are what is healthiest you can eat.
By choosing cheeses from small producers you are assured of the healthy origin of the milk and the authenticity of the resulting cheeses. You will benefit in taste, nature’s true taste, in health, and you will help rebalance man’s relationship with animals. Can you ask for anything better?
We receive your order, prepare it and ship it in 24/36 hours.
We are aware that excellent products need excellent packaging and at the same time we cannot risk damaging in any way the precious Italian culinary jewels: for this reason our warehouse is equipped with temperature and lighting ideal for food preservation and the most delicate ones (cheeses, cold cuts and craft beers) are stored inside cold rooms. During shipping, on the other hand, each product is protected with the packaging most appropriate to its characteristics.
Cheeses and cured meats, which despite being aged require special care, travel accompanied by a special slow-release gel ice inside isothermal bags: in this way freshness is preserved until the goods arrive at your home.
For our craft beers, which are unpasteurized and therefore more sensitive to high temperatures than normal, we use special isothermal bubble wrap, which can ensure that the accumulated cold is maintained for the shipping time while protecting the bottles from shocks.
To secure the precious bottles of Italian wine, we have equipped ourselves with special inflatable bags, designed solely for the purpose of immobilizing and protecting this product inside the box.
For jars containing a thousand Italian goodnesses, we use special protective bubble wrap liners.
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