Category

Tastings

Category

Toma here, Toma there – Toma, Toma everywhere

When traveling through northern Italy and its mountainous regions of the Piedmont and Aosta Valley one type of cheese that will often cross your path is a “Toma”.

It´s a mountainous pal – pressed, and often made from skimmed or partially skimmed milk – who finds his relatives in the French and Swiss “Tomme” who are lurking on the other side of the mountain peaks.

Robiola di Roccaverano DOP -don´t mess with Rocky Balboa

With cheese it is sometimes like with good, old friends. You haven’t seen them in forever and all of a sudden your paths cross and it seems like no time has passed. You still can laugh and talk all night and realize how much you’ve missed each other.
Kind of a similar thing happened to us with today’s guest. Long time- no see, and boom!;
Ran into him and immediately fell in love again. *Robiola di Roccaverano DOP* from the Piedmont.

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