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Toma Piccante

Semi-cooked, uncooked, semi-skimmed or whole milk cheese, not pressed, matured for at least 60 days, up to a maximum of 8-10 months. Rosy crust, light yellow paste, spicy, small holes. Characterized by soft, delicate, but spicy dough with the classic taste of mountain cumin that is predominant and perseveres in the mouth.

The paste, in which the chopped chili is distributed in a regular and homogeneous way, is moderately consistent and elastic, with small and little diffused holes, white, straw-white.



A journey through the Aosta Valley in the company of Bu-Net!

Toma from the reduced dimensions of the shape obtained from pasteurized milk of bovine valdostano. Processing is typical of the classic toma, during maturing, the reduced size of the shapes makes the maturing process more effective. It is a cheese with semi-hard, elastic and white color slightly darker towards the crust.

The taste is intense with nuances of fresh butter, aromatic green grass, light toasted.



- Bovine milk
- rennet
- ferments
- salt


Storage method: store in the fridge at +4

Additional information



Place of production

Canavese, Piemonte


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