LA TOMETTA ALL’ORTICA

  • Description: Weight is about 500g – The Tometta is a cheese that we have been producing for years, one of the first cheeses that Roberto tried to make when he started his cheese business. Adding nettles directly to the curd in the vat is a more recent idea, giving the cheese a unique flavour. Soft and with a lingering taste of milk and grass, the nettle tometta is a treat not to be missed! This cheese originated from a desire for more intense and spicy flavours. Similar to “La Gustosa” but for more discerning palates. The raw material, raw cow’s milk obtained from Aosta Valley breed cattle raised on the pastures and hay from the farm, is processed at the dairy in Piverone (TO). The rennet curd is broken into approximately 5 cm squares and brought to a temperature of 41°C, infused with herbs and spices (juniper, wild fennel, cumin, chilli and rosemary) collected in small bundles and left to drain from the whey for 12 hours. The cheeses are then placed in brine for a further 12 hours and finally transferred to the ageing and maturing cellars. “Toma alle erbe” has a smooth and edible light brown rind. The consistency is firm, the flavour intense, aromatic and slightly spicy. A cheese that has been produced for 30 years by Bagnod Farm and is highly sought after by consumers every day.

  • Description: Weight is about 500g – The Tometta is a cheese that we have been producing for years, one of the first cheeses that Roberto tried to make when he started his cheese business. Adding nettles directly to the curd in the vat is a more recent idea, giving the cheese a unique flavour. Soft and with a lingering taste of milk and grass, the nettle tometta is a treat not to be missed! This cheese originated from a desire for more intense and spicy flavours. Similar to “La Gustosa” but for more discerning palates. The raw material, raw cow’s milk obtained from Aosta Valley breed cattle raised on the pastures and hay from the farm, is processed at the dairy in Piverone (TO). The rennet curd is broken into approximately 5 cm squares and brought to a temperature of 41°C, infused with herbs and spices (juniper, wild fennel, cumin, chilli and rosemary) collected in small bundles and left to drain from the whey for 12 hours. The cheeses are then placed in brine for a further 12 hours and finally transferred to the ageing and maturing cellars. “Toma alle erbe” has a smooth and edible light brown rind. The consistency is firm, the flavour intense, aromatic and slightly spicy. A cheese that has been produced for 30 years by Bagnod Farm and is highly sought after by consumers every day.

8.00

LA TOMETTA ALL’ORTICA

  • Description: Weight is about 500g – The Tometta is a cheese that we have been producing for years, one of the first cheeses that Roberto tried to make when he started his cheese business. Adding nettles directly to the curd in the vat is a more recent idea, giving the cheese a unique flavour. Soft and with a lingering taste of milk and grass, the nettle tometta is a treat not to be missed! This cheese originated from a desire for more intense and spicy flavours. Similar to “La Gustosa” but for more discerning palates. The raw material, raw cow’s milk obtained from Aosta Valley breed cattle raised on the pastures and hay from the farm, is processed at the dairy in Piverone (TO). The rennet curd is broken into approximately 5 cm squares and brought to a temperature of 41°C, infused with herbs and spices (juniper, wild fennel, cumin, chilli and rosemary) collected in small bundles and left to drain from the whey for 12 hours. The cheeses are then placed in brine for a further 12 hours and finally transferred to the ageing and maturing cellars. “Toma alle erbe” has a smooth and edible light brown rind. The consistency is firm, the flavour intense, aromatic and slightly spicy. A cheese that has been produced for 30 years by Bagnod Farm and is highly sought after by consumers every day.

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  • Description: Weight is about 500g – The Tometta is a cheese that we have been producing for years, one of the first cheeses that Roberto tried to make when he started his cheese business. Adding nettles directly to the curd in the vat is a more recent idea, giving the cheese a unique flavour. Soft and with a lingering taste of milk and grass, the nettle tometta is a treat not to be missed! This cheese originated from a desire for more intense and spicy flavours. Similar to “La Gustosa” but for more discerning palates. The raw material, raw cow’s milk obtained from Aosta Valley breed cattle raised on the pastures and hay from the farm, is processed at the dairy in Piverone (TO). The rennet curd is broken into approximately 5 cm squares and brought to a temperature of 41°C, infused with herbs and spices (juniper, wild fennel, cumin, chilli and rosemary) collected in small bundles and left to drain from the whey for 12 hours. The cheeses are then placed in brine for a further 12 hours and finally transferred to the ageing and maturing cellars. “Toma alle erbe” has a smooth and edible light brown rind. The consistency is firm, the flavour intense, aromatic and slightly spicy. A cheese that has been produced for 30 years by Bagnod Farm and is highly sought after by consumers every day.

8.00

  • Description: Weight is about 500g – The Tometta is a cheese that we have been producing for years, one of the first cheeses that Roberto tried to make when he started his cheese business. Adding nettles directly to the curd in the vat is a more recent idea, giving the cheese a unique flavour. Soft and with a lingering taste of milk and grass, the nettle tometta is a treat not to be missed! This cheese originated from a desire for more intense and spicy flavours. Similar to “La Gustosa” but for more discerning palates. The raw material, raw cow’s milk obtained from Aosta Valley breed cattle raised on the pastures and hay from the farm, is processed at the dairy in Piverone (TO). The rennet curd is broken into approximately 5 cm squares and brought to a temperature of 41°C, infused with herbs and spices (juniper, wild fennel, cumin, chilli and rosemary) collected in small bundles and left to drain from the whey for 12 hours. The cheeses are then placed in brine for a further 12 hours and finally transferred to the ageing and maturing cellars. “Toma alle erbe” has a smooth and edible light brown rind. The consistency is firm, the flavour intense, aromatic and slightly spicy. A cheese that has been produced for 30 years by Bagnod Farm and is highly sought after by consumers every day.

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  • Description: Weight is about 500g – The Tometta is a cheese that we have been producing for years, one of the first cheeses that Roberto tried to make when he started his cheese business. Adding nettles directly to the curd in the vat is a more recent idea, giving the cheese a unique flavour. Soft and with a lingering taste of milk and grass, the nettle tometta is a treat not to be missed! This cheese originated from a desire for more intense and spicy flavours. Similar to “La Gustosa” but for more discerning palates. The raw material, raw cow’s milk obtained from Aosta Valley breed cattle raised on the pastures and hay from the farm, is processed at the dairy in Piverone (TO). The rennet curd is broken into approximately 5 cm squares and brought to a temperature of 41°C, infused with herbs and spices (juniper, wild fennel, cumin, chilli and rosemary) collected in small bundles and left to drain from the whey for 12 hours. The cheeses are then placed in brine for a further 12 hours and finally transferred to the ageing and maturing cellars. “Toma alle erbe” has a smooth and edible light brown rind. The consistency is firm, the flavour intense, aromatic and slightly spicy. A cheese that has been produced for 30 years by Bagnod Farm and is highly sought after by consumers every day.
  • Description: Weight is about 500g – The Tometta is a cheese that we have been producing for years, one of the first cheeses that Roberto tried to make when he started his cheese business. Adding nettles directly to the curd in the vat is a more recent idea, giving the cheese a unique flavour. Soft and with a lingering taste of milk and grass, the nettle tometta is a treat not to be missed! This cheese originated from a desire for more intense and spicy flavours. Similar to “La Gustosa” but for more discerning palates. The raw material, raw cow’s milk obtained from Aosta Valley breed cattle raised on the pastures and hay from the farm, is processed at the dairy in Piverone (TO). The rennet curd is broken into approximately 5 cm squares and brought to a temperature of 41°C, infused with herbs and spices (juniper, wild fennel, cumin, chilli and rosemary) collected in small bundles and left to drain from the whey for 12 hours. The cheeses are then placed in brine for a further 12 hours and finally transferred to the ageing and maturing cellars. “Toma alle erbe” has a smooth and edible light brown rind. The consistency is firm, the flavour intense, aromatic and slightly spicy. A cheese that has been produced for 30 years by Bagnod Farm and is highly sought after by consumers every day.

Alcuni nostri vini correlati