The product
Formaggio Toma da Polenta
Soft cheese obtained from long maturation
Code:
31278
Country of origin:
Italy - Piedmont
Type of Milk:
Cow's milk
Weight:
4,5 kg approx
Minimum order:
1/2
| Description | Long-matured soft cheese made from pasteurised whole cow's milk |
|---|---|
| Appearance | A soft and dark paste with small holes regularly distributed, white colour with straw coloured shades |
| Taste | Sweet and delicate; it reminds washed rind mountain cheeses thanks the presence of cellar notes and flavours of cooked butter, fermented milk and pasture |
| Maturing | At least 60 days |
| Curiosity | Everything starts from fresh milk collected daily from 22 small farms located in the Biella area. The farms are selected by Caseificio Rosso for the traditional breeding style, the dedication to animals and the care in the feeding |
| Our selection | In Sordevolo, a small town in the Biella province, Rosa Pidello Rosso started the production, aging and trade of local cheeses in 1894. Today Enrico and Riccardo, fourth generation at work, still carry on Rosa's mission with passion. The cheeses produced by the dairy are the expression of a controlled supply chain that guarantees the quality and identity of the cheeses |
| Suggestions | Table cheese, perfect to combine with polenta or also for an alternative raclette |
| Ingredients | Cow's MILK, salt, rennet, lactic ferments. Crust treated with E150a (caramel) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 4,5 kg approx |
| Packaging | Unpacked |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Please remove crust before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1394 kJ / 333 kcal Fat: 26,3 g of which saturates: 15,9 g Carbohydrate: 0 g of which sugars: 0 g Protein: 24 g Salt: 2 g Typical value per 100 g |
The producer
Caseificio Rosso - Pollone (BI) - Piedmont
Why we chose them
In Sordevolo, a small town in the upper Elvo Valley in Piedmont, Rosa Pidello Rosso started the production, aging and trade in local cheeses in
1894. Rosa is succeeded by Gillio, who together with his son Pier Luigi continues the business. Today, after over 120 years of activity, Enrico and
Riccardo, sons of Pier Luigi and fourth generation at work, still carry on Rosa's mission with passion. The cheeses produced by the dairy are the
expression of a controlled supply chain that guarantees the quality and identity of the cheeses. Everything starts with milk fresh, collected every
day from about 22 small local farms selected by the dairy for their traditional farming and dedication to animals. To obtain a milk with specific
characteristics, the dairy works closely with the breeders on themes like the feeding of the cows and the selection of the breed, mostly the native
Pezzata Rossa d'Oropa breed. Finally, the meticulous care for each cheese and the great ability to manage the considerable variety of noble molds
that develop naturally in the seasoning cells, are the evidence of the dairy's centuries-old knowledge and the signature on each cheese.
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