This is an extraordinary toma cheese, produced during the summer in the pastures of the Susa, Sangone and Lanzo Valleys through a process of milk acidification.
The result is a toma cheese with a particularly fresh flavour and crumbly texture, with hints of marbling. It is eaten at least two months after preparation.
Traditional cuisine reserves a prominent place for this cheese by combining it with fragrant mountain herbs, tasty cured meats and full-bodied red wines.