Toma alla nepetella with vegetable rennet 200g

Toma alla nepetella with vegetable rennet 200g

To the raw cow and goat milk, chopped Nepetella is added, and subsequently, the vegetable rennet curd is used.

The cheese is then aged for at least 20 - 30 days. Its characteristic is to have a slightly bloomed rind but a decidedly compact and creamy texture on the palate.

Toma alla nepetella with vegetable rennet 200g: How is it produced

Opere Casearie, Piedmont

Nepetella is a wild aromatic herb that can be found in various regions of Italy. In this case, it comes from Sicily, and due to its aromatic properties, it stands out significantly from others, especially from those that can be found in the north. Its characteristic is that it has a delicate and pleasant balsamic scent of mint. 

Ingredients Toma alla nepetella with vegetable rennet 200g

Nutritional values