Toma di Alpeggio
Da €8,60 a €12,90
Matured cheese made from pasteurized milk with a softer texture than raw milk, with a more delicate but equally intense taste characteristic of whole milk
| Weight | N/A |
|---|---|
| Producer |
Evançon |
| Place of production |
Valle D'Aosta |
| Net Content |
500 g, 750 g |
Toma obtained from the processing of pasteurized milk, with the addition of rennet, which brought to a temperature forms a clot that is broken to obtain the initial paste of the cheese. After extraction, the pasta is placed in typical fascere from the concave heel. Portioned, after several turns and salting the cheese ends its preparation with a slow maturation in the cellar. Compared to raw milk tomes the shape is slightly wider and flattened.
Ingredients
pasteurized whole fresh milk
rennet
ferments
salt
Nutritional values per 100g product:
Energy value: 1558Kj
Energy value in Kcal: 375Kcal
Fats 30.2g
Of which saturated fats: 13.9g
Carbohydrates 0.1g
Of which sugars: 0.1g
Proteins 25.8g
Salt: 1.31g
To be consumed preferably within 60 days..
Storage method: store in the fridge from +4° C to +8° C..
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