The toma is made from pasteurized cow's milk obtained from an acid presamic curd and, after salting, is inoculated with Penicillium roqueforti. At this point, the cheese is coated with a dried herb blend such as thyme, rosemary, sage, and wild mint. The aromas penetrate the mass which becomes creamy in a centripetal manner due to the fermentation caused by the mold.
Shipping costs £40.63, free over £252.30
Price VAT included
The toma is made from pasteurized cow's milk obtained from an acid presamic curd and, after salting, is inoculated with Penicillium roqueforti. At this point, the cheese is coated with a dried herb blend such as thyme, rosemary, sage, and wild mint. The aromas penetrate the mass which becomes creamy in a centripetal manner due to the fermentation caused by the mold.
