Ancient Italian butchery is an art without equal. Discover the fascinating world of artisanal cured meats!
Aged alpine cheese “Toma Stefano”
|LE TOME DI VILLA|
|about 500/550 gr|
“We have a close and trusting relationship with milk producers for our tomes”
|Matured for more than 12 months|
|Made from raw mountain cow’s milk|
|Cousin of Fontina from Aosta Valley|
Aperitifs and gourmet tastings
WE CHOSE IT BECAUSE
The typical processing of Fontina valdostana is put at the service of Toma piemontese
Who said that long aging is always synonymous with pungent smell and strong taste?
Stefano is a producer who can either be called a traitor or an innovator. Traitor because he used Fontina processing techniques to produce Piedmontese Tome, innovator precisely because he had the courage to experiment and take risks, with exceptional results. In any case, those who taste Stefano’s Toma agree in thanking this farmer’s choice, for the memorable cheese that results.
Toma Stefano is aged by Matteo Villa for more than 12 months. Thanks to this long aging, the flavor of the toma is intense and persistent on the palate, with a very inviting buttery scent. Such a toma should be tasted with a worthy accompaniment, structured red wines are ideal; if you don’t feel like taking such a large step instead you can try a quieter pairing with a classic Pils beer.
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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