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Mottarone<\/strong> is where a delicious cheese is produced: Toma. This latter\u2019s organoleptic and visual characteristics make it an important dairy product. In Piedmont, Toma del Mottarone<\/strong> is one of the best mountain pastures.\u00a0<\/span><\/p>\n What are the peculiarities of Toma del Mottarone and the techniques to produce it?\u00a0<\/span><\/p>\n Toma distinguishes itself as it is a dairy product coming from untreated cow\u2019s milk.<\/strong> Comes from the homonymous Piedmontese area, namely Mottarone. The texture of this cheese is morbida occhiata: the duration of the aging is between two or three months.\u00a0<\/span><\/p>\n One of the main characteristics is its color, namely pale yellow. Cow\u2019s milk is indeed very rich in beta-carotene<\/strong> or Vitamin A<\/strong>: for this reason, toma\u2019s color is pale yellow. One block of cheese weighs 4 kg. Based on the production techniques and area, Toma del Mottarone will have a stronger or softer taste<\/strong>, even though its taste is generally very balanced<\/strong>.\u00a0<\/span><\/p>\n What are the techniques to produce?\u00a0<\/strong><\/p>\n Producers of Toma del Mottarone use a traditional method for preparing it.<\/strong> This latter dates back to the Middle Ages, and it is strongly related to the alpine pasture.\u00a0<\/span><\/p>\n This kind of cheese relies on some milk that does not go through pasteurization and sterilization processes. After curdling the milk at a temperature of 36 degrees celsius, producers get a curdle which they make rest. After this, they heat the curdle up to a temperature of 42 degrees celsius and put it into brine for one day.\u00a0<\/span><\/p>\n After this procedure, aging starts. After two or three months, you can buy Toma del Mottarone in Cooperatives or in the Saturday’s city market of Armeno and the Tuesday-morning\u2019s one in Gignese. This cheese is ideal with Cogn\u00e0<\/strong>, gelatine di Moscato e Dolcetto and Truffle honey.<\/strong><\/span>[\/vc_column_text][vc_column_text]<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" The tradition of Toma del Mottarone dates back to the Middle Ages. Discover how to combine this cheese with.<\/p>\n","protected":false},"author":3,"featured_media":5230,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[53],"tags":[],"yoast_head":"\nWhat are its characteristics?<\/strong><\/h3>\n