The toma is made from pasteurized cow's milk, obtained from an acid-rennet curd and, after salting, inoculated with Penicillium roqueforti. At this point the cheese is covered with a dried mix of aromatic herbs such as thyme, rosemary, sage and wild mentucia. The aromas penetrate the mass, which becomes creamy inwardly as a result of the fermentation caused by the mold.
Price VAT included
The toma is made from pasteurized cow's milk, obtained from an acid-rennet curd and, after salting, inoculated with Penicillium roqueforti. At this point the cheese is covered with a dried mix of aromatic herbs such as thyme, rosemary, sage and wild mentucia. The aromas penetrate the mass, which becomes creamy inwardly as a result of the fermentation caused by the mold.
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