Toma Piemontese
52,60 Afl.
Made with milk from cows feeding on elevated pastures throughout the province, this traditional mountain cheese has a delicious meaty semi-soft paste, with vegetal and woody notes that deepen with age.
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- Type: Cheese
Description
Toma Piemontese boasts being one of Italy’s oldest known cheeses, dating back to Roman times, and while the Toma-style cheeses are still prevalent throughout northern Italy, the Piemontese version became the first to receive a D.O.P. designation in 1996. Piedmont (Piemonte in Italian) is indeed a culinary-rich region, and its geography and climate are well suited to produce world-class cheeses. The Toma Piemontese you will have the opportunity to enjoy this month is from the province of Biella and made with milk from two consecutive milkings, contributing to its rich and pliable texture. It is then aged for five months on white pine boards.
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Quick Comparison
| Settings | Toma Piemontese remove | Ubriaco rosso ca 1,5kg remove | BASTARDO DEL GRAPPA 3KG remove | Blu di Capra goat cheese remove | Burrata senza testa 2x 125 gr Valcolatte remove | Formaggio di Capra La Prima goat cheese1,2 kg remove | ||||||||||||||||||||||||
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| SKU | 193190-1 | |||||||||||||||||||||||||||||
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| Price | 52,60 Afl. | 70,35 Afl. | 52,40 Afl. | 65,90 Afl. | 15,90 Afl. | 65,50 Afl. | ||||||||||||||||||||||||
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| Availability | In Stock | In Stock | In Stock | In Stock | In Stock | In Stock | ||||||||||||||||||||||||
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| Description | Made with milk from cows feeding on elevated pastures throughout the province, this traditional mountain cheese has a delicious meaty semi-soft paste, with vegetal and woody notes that deepen with age. | Ubriaco, or "drunken" refers to bathing this cheese when it's young in barrels with crushed grapes. The bathing normally lasts up to 6 months! This firm cow’ milk formaggio is wonderfully aromatic, full of sweet fruity notes and has a lovely winey bite on the finish. Ubriacco Rosso would be a perfect match to any elegant red wine of your choice. This cheese is featured in our Italian Selection Complement with: quince fruit puree, toast for cheese | COMBINATIONSTraditionally Bastardo del Grappa cheese is consumed with polenta. Usually eaten as a starter, sometimes deep-fried. Perfect with mid structured red wines. | Ingredients • Pasteurized Italian goat’s whole milk
• Selected milk enzymes
• Dehydrated sea salt
• Animal rennet
• Selected Penicillium moulds | The burrata, a creamy cheese with a heart of stracciatella. Order before Friday, delivery next Friday |
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| Content | Toma Piemontese boasts being one of Italy’s oldest known cheeses, dating back to Roman times, and while the Toma-style cheeses are still prevalent throughout northern Italy, the Piemontese version became the first to receive a D.O.P. designation in 1996. Piedmont (Piemonte in Italian) is indeed a culinary-rich region, and its geography and climate are well suited to produce world-class cheeses. The Toma Piemontese you will have the opportunity to enjoy this month is from the province of Biella and made with milk from two consecutive milkings, contributing to its rich and pliable texture. It is then aged for five months on white pine boards. | Ubriaco Rosso Piave (or simply Ubriaco Rosso) is made from pasteurized cow's milk. The cheese is immersed for about two months in tuns full of red wine and then enclosed in linoleum towels and then aged from 6 to 10 months. This gives it a unique reddish-purple coloured rind and soft inside. It is a very tasty and strong aromatic cheese with an aftertaste of cherries and strawberries. | BASTARDO DEL GRAPPA 3KG FORMAGGIO VENETO SEMIGRASSO ORIGINARIO DEL MONTE GRAPPAIt is a semi-fat cheese native of the Grappa mountain. It can be consumed after a short ageing period and it is characterized by a smooth, soft, straw-coloured rind. If aged for a longer time, it can show a darker and harder rind. Its texture is semi-hard, grainy and white, but it gets darker after a longer ageing period. The shape weight can be between 2.5 and 5 kg.
| Our Blu di Capra is the ideal product for those modern consumers who have become increasingly aware of the nutritional and health aspects related to cheese consumption, but, at the same time, are not willing to give up taste and quality. BLU DI CAPRA IGOR is the perfect combination of delicate flavor and high nutritional value. While its flavor is the result of the right balance between the characteristic goat’s milk scent and the fragrant notes of its blue-veins, its high nutritional value is due to the high content of vitamins and calcium, low content of cholesterol, and high digestibility. For its Blu di Capra, IGOR has carefully selected the best ITALIAN producers of goat’s milk. This selection process has allowed the production of a uniquely flavored top-quality cheese that meets the needs of even the most demanding consumers. Blu di Capra Igor: a healthy trendy treat. NUTRITIONAL VALUES ENERGY 359 kcal TOTAL FAT 29 g SATURATED FATTY ACIDS 18,6 g CALCIUM 432 mg CARBOHYDRATES 0,46 g PROTEINS 23 g SALT 2,48 g | Burrata Valcolatte This product has a shelf life between 8 to 10 days The burrata, a creamy cheese with a heart of stracciatella. It’s made by a layer of spoon paste, stuffed and closed on the top. In the one without tuft ("ciuffo" in Italian) the surplus is stung. It is, nowadays, considered the most delicious product of Apulian dairy production. 2 piece per pack (125g) | Formaggio di Capra La PrimaCheese made from 100% pasteurized goat's milk, with the addition of selected enzymes, rennet and salt. It looks like a white and soft caciottina cheese, with a delicate taste and a pleasant flavour. Excellent food for those who are intolerant to cow's milk and for those suffering from gastrointestinal disorders; it is highly digestible and perfectly balanced in its nutritional components. | ||||||||||||||||||||||||
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