Formaggio d'Antigorio This toma is evidence of the recently revived tradition of raw milk cheese-making in Valle d’Antigorio.
Made in the Ossola cheese-making huts, it is aged minimum 60 days
In the Ossola valleys, those who work in alpine dairies travel down to the valley’s one in the other months.
The difference is in the kind of milk whose flavours are less rich than the alpine one.
Milk: Cow's milk, whole, raw,
Appearance: Compact, straw yellow color
Flavor: Intense with flavors of grass and hay