Toma

this tender and mild cheese with its oily texture is produced by a short maturation of the mixed milk, giving a quite dense curd typical of sheep milk lightened by the use of cow milk. After a short aging in a ventilated cell the rind results soft and dry, while the heart develops milk and melted butter flavours

• soft ripened cheese
• pasteurized cow milk, pasteurized sheep milk, ferments, salt, rennet
• cylinder shaped, light straw yellow, edible soft rind
• weight about 330 g (12 oz)

shelf life 50 days