Piedmont Cheeses
Toma Piemonte D.o.p.
Fat or semi-fat cheese, short or medium-seasoned, semi-hard dough.
Produced in Piedmont, in high places, mountains, valleys and plains. Made with cow’s milk, it belongs to the washed crusts category. The seasoning varies from 20 to 45 days, depending on the format. If coming from high pasture it must mature at least 60 days. It’s a semi-fat or fat cheese for the table.
Features
Cheese: Piedmont Toma
Type of Milk: Cow’s milk
Area: Piedmont, Val d’Aosta
Pairing Wines: Barbera, Nebbiolo, Blanc de Morgex
Features
Cheese: Castelmagno
Type of Milk: Cow’s milk
Area: Piedmont
Pairing Wines: Arneis, Blanc de Morgex
Castelmagno D.o.p.
It’s a semi-hard blue cheese. It has a characteristic cylindrical shape with a yellowish thin crust. The dough is white-yellowish or yellow-gold if more seasoned.
Castelmagno is made mainly from cow’s milk, sometimes flavored with sheep or goat milk.
Castelmagno is used in Piedmont cuisine for the preparation of various dishes, most notably potato gnocchi, topped with melted Castelmagno. It’s also often eaten as a table cheese, plain or with honey.
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Garrone Ugo & C. Srl
Prodotti Caseari
P.IVA: 01774490013
Via Aosta, 78 E • 10154 • Torino
T. +39 011 248 74 09
F. +39 011 248 73 48
M. +39 335 48 53 13
Mail: gargor@tiscali.it
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