Toma Piemontese half 3.5 kg ca
DESCRIPTION
Code: C236
The milk must come from at least two consecutive milkings and must be left to rest for up to 12 hours for the whole milk cheese and then skimmed by surfacing. The salting is done by hand with coarse salt. The wheels are left to mature in traditional caves or in suitable places for at least 60 days.
Price for Kg. 10,90
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