Piedmont Region has awarded our dairy with the title of "ECCELLENZA ARTIGIANA", which identifies the artisan factories that have distinguished themeselves for their competences and quality.
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The NOSTRALE is a raw whole cow’s milk cheese and it has a thick and brunette rind. The long maturation gives it an intense tasty, almost spicy, and it is good to serve it with sweet or not savoury flavours. It is perfect with full-bodied red wines, because they counteract the structure on the palate by leaving a pleasant aftertaste of almond and amaretto.
Physical characteristics
INGREDIENTS: raw whole cow’s milk, rennet, salt. SHAPE:cylindrical with flat sides. WEIGHT: between 6 and 8 Kg. AGING: immersed in brine and dry immersed, then matured.
Organoleptic properties
TEXTURE: straw-yellow coloured that tends to intensify with the ripening process. FLAVOUR: fruity with a tendency to spicy.
Nutritional declaration
Energy value: 426 kcal Carbohydrate: <1 g (g/100g of product) including sugars <1 (g/100 g) Protein 21 g (g/100g of product) Fat: 30 g (g/100g of product) including saturated fat 22 g Salt: 1,6 g (g/100g of product)
Suggestions
Our selection of semi-firm dough goat cheese: • TRECENTO GRAMMI DI CAPRA • UN CHILOGRAMMO DI CAPRA • TRE CHILOGRAMMI DI CAPRA • CINQUE CHILOGRAMMI DI CAPRA. It is a perfect cheese because it contains calcium and phosphorus. They are very digestible, light and with a fine taste. The goat milk is adapted also for babies’ and children’s diets.
INGREDIENTS: goat milk, small quantity of vegetable rennet, salt. SHAPE: cylindrical (Ø from 10 to 30 cm). WEIGHT: between 300 gr and 5 Kg. AGING: rennet coagulation, curdling and aging.
TEXTURE: semi-firm ivory white cheese, with just a few holes and with a non-uniform and grey-yellowish rind. FLAVOUR: rich and sweet, but more savoury when it is matured.
Energy value: 336 kcal Carbohydrate: Protein 21 g (g/100g of product) Fat: 28 g (g/100g of product) including saturated fat 19 g Salt: 1,6 g (g/100g of product)
EL CASTEL is a cow milk cheese with a typical crumbly dough. It is aged for at least two months that is the reason why its rind is fine and wrinkled. During its aging, the colour becomes more brownish - ochre, while the taste feels spicier. It is perfect for the creaminess of “risotto” and “gnocchi”.
INGREDIENTS: raw whole cow’s milk, rennet, salt. SHAPE: cylindrical (Ø from 15 and 25 cm). WEIGHT: between 3 and 5 Kg. AGING: dry salting, then matured.
TEXTURE: friable and without holes, ivory coloured, but slightly ochre when it is matured. FLAVOUR: delicate, savoury, but then slightly spicy.
Energy value: 379 kcal Carbohydrate: Protein 24 g (g/100g of product) Fat: 30 g (g/100g of product) including saturated fat 22 g Salt: 1,7 g (g/100g of product)
It is a rounded shape and ivory white coloured cheese. The MORBIDA DEL PO is a raw whole cow’s milk cheese, with a pleasant taste and smell; at the beginning, it is slightly intense, sweet and pleasant, but in the end, it has a delicate aroma. You can taste this cheese at any time of the day, with fresh and light wines. It is a great cheese to soften strong flavours, accompanied by toasted bread.
INGREDIENTS: raw whole cow’s milk, rennet, salt. SHAPE: rounded. WEIGHT: between 4 and 6 Kg. AGING: immersed in brine and dry immersed, then matured.
TEXTURE: ivory white, moderately firm and elastic with small and little-used holes. FLAVOUR: milk, delicate and a little bit intense.
Energy value: 408 kcal Carbohydrate: Protein 30 g (g/100g of product) Fat: 32 g (g/100g of product) including saturated fat 22 g Salt: 1,8 g (g/100g of product)
Ancient table cheese, the SOLA has its roots deeply into the tradition of montaine pastures. Its name means “soles of shoes”. It comes from the rind’s look given by the aging: irregular and grey, from the bare bottom. As the tradition wants, the processing is handmade and handed-down techniques. A cloth is wrapped around the cheese’s mass in order to give it this shape.
INGREDIENTS: raw whole cow’s milk, rennet, salt. SHAPE: rectangular (10 x 20 cm; heel 4 to 6 cm) or square (30 x 30 cm; heel from 4 to 5 cm). WEIGHT: small between 2,5 and 3 Kg; big size between 5,5 and 6,6 Kg. AGING: immersed in brine, then matured for at least 20 days.
TEXTURE: moderately firm, elastic and with small and little-used holes. Colour blends from ivory to straw-yellow. FLAVOUR: pleasantly fragrant, more savoury when it is matured.
Pressed cheese produced with whole raw cow's milk subjected to skimming. It is salted in brine and seasoned. All the production phases are carried out in compliance with the disciplinary standard for the certification of conformity of the Toma Piemontese Semigrassa Dop cheese.
Technical data
INGREDIENTS: skimmed raw milk, rennet, salt. ALLERGENS:contains milk (indicated in ingredients). SHAPE: cylindrical. WEIGHT: between 1.8 and 8 Kg.
PASTA:straw white with small holes. TASTE: intense and aromatic with perception of proteolysis and salt. AW: > 0.92
Researched chemical parameters
Staphylococcal enterotoxins (research on finished product): undetectable on 25 g Aflatoxins M1 (research on raw material) <0,050 μg / kg in milk raw material
Researched microbiological parameters
Listeria monocytogenes (sampling and research on finished product): absent in 25 g Salmonella (sampling and research on finished product) absent in 25 g Coag. + (sampling and research in processing) 10000 ufc/g - 100000 ufc/g (N=5 C=2)
Nutritional values:
Energy:: 226 kcal Carbohydrates: Fats:14 g (g / 100 g of product) of which saturated fatty acids 10 g Protein: 25 g (g / 100 g of product) Salt: 2 g (g / 100 g of product)
It is a pressed raw whole cow’s milk cheese, ivory coloured. The TOMA SAVIGLIANESE is homegrown product with a savoury and very fragrant taste, which becomes more characteristic when it is matured. The aging process makes it a versatile cheese; indeed, you can combine it with countless products, from those one with citrus fruits to those one with honey.
INGREDIENTS: raw whole cow’s milk, rennet, salt. SHAPE:cylindrical with flat sides. WEIGHT: between 6 and 9 Kg. AGING: immersed in brine and dry immersed, then matured.
TEXTURE: ivory, moderately firm and elastic with small and little-used holes. FLAVOUR: milk, pleasantly fragrant and savoury.
Energy value: 408 kcal Carbohydrate: <1 g (g/100g of product) including sugars <1 (g/100 g) Protein 30 g (g/100g of product) Fat: 32 g (g/100g of product) including saturated fat 22 g Salt: 1,8 g (g/100g of product)
It is a raw whole cow’s milk cheese, ivory white coloured. The FONTAL VITTORIA has a light and thin rind and a moderately consistent dough with just a few small holes. Thanks to its percentage of fat, you can combine it with both red wines both white wines. This cheese can be used to cook because it is easy to melt it.
INGREDIENTS: raw whole cow’s milk, rennet, salt. SHAPE:cylindrical with flat sides (Ø from 30 to 40 cm; heel from 6 to 9 cm). WEIGHT: between 6 and 9 Kg. AGING: immersed in brine, then matured.
TEXTURE: ivory white, moderately firm and elastic with small and little-used holes. FLAVOUR: milk, pleasantly fragrant and savoury.
Energy value: 336 kcal Carbohydrate: <1 g (g/100g of product) including sugars <1 (g/100 g) Protein 21 g (g/100g of product) Fat: 28 g (g/100g of product) including saturated fat 19 g Salt: 1,6 g (g/100g of product)
Cheese with an unusual shape and delicate aroma and taste. LA GEMMA is a “pyramid” raw whole cow’s milk cheese, ivory white coloured. It is subjected to salting and aging processes. At the end of aging, the rind shows typical mould. Its organoleptic properties make it perfect with new wines and fruits with a slight acidity.
INGREDIENTS: raw whole cow’s milk, rennet, salt. SHAPE: triangular prism. WEIGHT: small between 2,5 and 3,5 Kg; big size between 7 and 9 Kg. AGING: immersed in brine and dry immersed, then matured.
TEXTURE: ivory white, moderately firm and elastic with small and little-used holes. FLAVOUR: milk, pleasantly fragrants and savoury.
Its name comes from its shape because it reminds the river stones partially polished by water. Indeed, IL SASSO is a cheese that has a pleasant taste, full of flavour and with a moderately elastic dough. The medium aging, preceded by a period of salting, makes it good for both with simple hot toasted bread, both with honey or jams.
INGREDIENTS: raw whole cow’s milk, rennet, salt. SHAPE: semi-spherical (Ø from 20 to 30 cm; high from 12 to 16 cm). WEIGHT: between 7 and 9 Kg. AGING: immersed in brine, then matured.
Energy value: 336 kcal Carbohydrate: <1 g (g/100g of product) including sugars <1 (g/100 g) Protein 21 g (g/100g of product) Fat: 28 g (g/100g of product) including saturated fat 19 g Salt: 1,9 g (g/100g of product)
The BRA TENERO D.O.P. is a cow milk cheese of a medium aging (minimum 45 days), made in compliance with DOP Regulations. The rind of the cheese is characterized by a light grey colour, smooth, elastic and regular. The aroma and the taste are less intense than Bra Duro DOP. It is perfect with young and red wines, and with fresh and sweet tastes.
INGREDIENTS: raw whole cow’s milk, rennet, salt. SHAPE: cylindrical with flat sides (Ø from 30 to 40 cm; heel from 6 to 9 cm). WEIGHT: between 6 and 9 Kg. AGING: immersed in brine and dry immersed, then matured.
TEXTURE: ivory white cheese, moderately firm and elastic with small and little-used holes. FLAVOUR: milk, pleasantly fragrants and savoury.
It is a raw straw-yellow cow cheese. The BRA DURO D.O.P. is characterized by at least six months of aging, which gives it a savoury and spicy taste. It is perfect to match it with sweets savours and full-bodied red wine. All production phases are complied with European Regulations concerning DOP (Protected Denomination of Origin) cheese certification.
INGREDIENTS: raw whole cow’s milk, rennet, salt. SHAPE: cylindrical with flat sides (Ø from 30 to 40 cm; heel from 6 to 9 cm). WEIGHT: between 6 and 8 Kg. AGING: immersed in brine and dry immersed, then matured.
TEXTURE: hard cheese (fine crumbly structure) straw-yellow cheese, which usually is intensified with aging. FLAVOUR: tasty, savoury and slightly spicy.
Energy value: 426 kcal Carbohydrate: <1 g (g/100g of product) including sugars <1 (g/100 g) Protein 30 g (g/100g of product) Fat: 34 g (g/100g of product) including saturated fat 22 g Salt: 1,8 g (g/100g of product)
According to the regulations about DOP cheese certification, the RASCHERA D.O.P. has externally a solid rind, because of at least a month of maturation. The texture is moderately elastic and when it is matured, it becomes darker. Therefore, this cheese has different features: it is delicate at the beginning and a little spicier after months of maturation.
INGREDIENTS: raw whole cow’s milk, rennet, salt. SHAPE: quadrangular (Ø from 28 to 40 cm; heel from 7 to 15 cm) or cylindrical (Ø from 30 to 40 cm; heel from 6 to 9 cm). WEIGHT: between 8 and 10 Kg. AGING: dry immersed, then matured.
TEXTURE: ivory white, moderately firm and elastic with small and little-used holes. FLAVOUR: delicate, fragrant; a little spicier after months of maturation.
Energy value: 336 kcal Carbohydrate: <1 g (g/100g of product) including sugars <1 (g/100 g) Protein 21 g (g/100g of product) Fat: 28 g (g/100g of product) including saturated fat 19 g Salt: 1,8 g (g/100g of product)