Formaggio Valsesia

Typical Piedmont fat toma, particularly suited to being eaten after a not prolonged ripening. A soft and delicate fresh cheese made from whole goat's milk. It gets its name from the production area - Valsesia in Piedmont.

• With a sweet and intense flavour with traces of milk, this artisanal cheese is ripened for around 30 days before it is ready to be consumed.
• It has an elastic paste, straw-yellow colour with small and evenly distributed holes.
• The Formaggio Valsesia pairs well with fresh fruit, marrow chutney, black rye bread and polenta.

Cow milk, rennet, salt.

Milk