TOMA “LA GUSTOSA”

The first cheese produced by Roberto, this is where the dairy history of the Bagnod family begins, “La Gustosa” toma cheese. This cow’s milk cheese typical of the Piedmont region must be matured for at least 90 days.

The raw material, raw milk of the highest quality obtained from Aosta Valley breed cattle raised on the pastures and hay from the farm, is processed at the dairy in Piverone (TO) by the master cheese-maker once every two days.
The rennet curd is broken into approximately 5 cm squares and brought to a temperature of 41°C, 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.

“La Gustosa “ has a smooth edible light brown rind. The cheese is compact, straw-coloured and has an intense flavour with grass/hay notes.

An ideal cheese for aperitifs and excellent for seasoning risottos, polenta and dishes of all kinds.

The first cheese produced by Roberto, this is where the dairy history of the Bagnod family begins, “La Gustosa” toma cheese. This cow’s milk cheese typical of the Piedmont region must be matured for at least 90 days. The raw material, raw milk of the highest quality obtained from Aosta Valley breed cattle raised on the pastures and hay from the farm, is processed at the dairy in Piverone (TO) by the master cheese-maker once every two days. The rennet curd is broken into approximately 5 cm squares and brought to a temperature of 41°C, 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. “La Gustosa “ has a smooth edible light brown rind. The cheese is compact, straw-coloured and has an intense flavour with grass/hay notes. An ideal cheese for aperitifs and excellent for seasoning risottos, polenta and dishes of all kinds.

7.3014.50

TOMA “LA GUSTOSA”

The first cheese produced by Roberto, this is where the dairy history of the Bagnod family begins, “La Gustosa” toma cheese. This cow’s milk cheese typical of the Piedmont region must be matured for at least 90 days. The raw material, raw milk of the highest quality obtained from Aosta Valley breed cattle raised on the pastures and hay from the farm, is processed at the dairy in Piverone (TO) by the master cheese-maker once every two days. The rennet curd is broken into approximately 5 cm squares and brought to a temperature of 41°C, 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. “La Gustosa “ has a smooth edible light brown rind. The cheese is compact, straw-coloured and has an intense flavour with grass/hay notes. An ideal cheese for aperitifs and excellent for seasoning risottos, polenta and dishes of all kinds.

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The first cheese produced by Roberto, this is where the dairy history of the Bagnod family begins, “La Gustosa” toma cheese. This cow’s milk cheese typical of the Piedmont region must be matured for at least 90 days.

The raw material, raw milk of the highest quality obtained from Aosta Valley breed cattle raised on the pastures and hay from the farm, is processed at the dairy in Piverone (TO) by the master cheese-maker once every two days.
The rennet curd is broken into approximately 5 cm squares and brought to a temperature of 41°C, 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.

“La Gustosa “ has a smooth edible light brown rind. The cheese is compact, straw-coloured and has an intense flavour with grass/hay notes.

An ideal cheese for aperitifs and excellent for seasoning risottos, polenta and dishes of all kinds.

7.3014.50

The first cheese produced by Roberto, this is where the dairy history of the Bagnod family begins, “La Gustosa” toma cheese. This cow’s milk cheese typical of the Piedmont region must be matured for at least 90 days. The raw material, raw milk of the highest quality obtained from Aosta Valley breed cattle raised on the pastures and hay from the farm, is processed at the dairy in Piverone (TO) by the master cheese-maker once every two days. The rennet curd is broken into approximately 5 cm squares and brought to a temperature of 41°C, 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. “La Gustosa “ has a smooth edible light brown rind. The cheese is compact, straw-coloured and has an intense flavour with grass/hay notes. An ideal cheese for aperitifs and excellent for seasoning risottos, polenta and dishes of all kinds.

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The first cheese produced by Roberto, this is where the dairy history of the Bagnod family begins, “La Gustosa” toma cheese. This cow’s milk cheese typical of the Piedmont region must be matured for at least 90 days. The raw material, raw milk of the highest quality obtained from Aosta Valley breed cattle raised on the pastures and hay from the farm, is processed at the dairy in Piverone (TO) by the master cheese-maker once every two days. The rennet curd is broken into approximately 5 cm squares and brought to a temperature of 41°C, 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. “La Gustosa “ has a smooth edible light brown rind. The cheese is compact, straw-coloured and has an intense flavour with grass/hay notes. An ideal cheese for aperitifs and excellent for seasoning risottos, polenta and dishes of all kinds.
The first cheese produced by Roberto, this is where the dairy history of the Bagnod family begins, “La Gustosa” toma cheese. This cow’s milk cheese typical of the Piedmont region must be matured for at least 90 days. The raw material, raw milk of the highest quality obtained from Aosta Valley breed cattle raised on the pastures and hay from the farm, is processed at the dairy in Piverone (TO) by the master cheese-maker once every two days. The rennet curd is broken into approximately 5 cm squares and brought to a temperature of 41°C, 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. “La Gustosa “ has a smooth edible light brown rind. The cheese is compact, straw-coloured and has an intense flavour with grass/hay notes. An ideal cheese for aperitifs and excellent for seasoning risottos, polenta and dishes of all kinds.

Alcuni nostri vini correlati