Inspired by the landscape in our surrounds, we have dedicated this toma cheese to the Colle Fauniera, near to which emerges the Grana stream, the true protagonist of this valley. This cheese is strictly produced using raw milk, with a soft and elastic paste having a lightly eyed appearance. The form is “our” cylindrical shape produced in this valley. Its characteristic is simplicity: its aromatic notes are milk, butter and yoghurt, accompanied by vegetal hints of hay. The perfect combination of sweetness and savoury is able to render it harmonious and balanced.
We age our forms of Fauniera in our grotto for no less than 60 days. Always serve at room temperature. We suggest storing it in a cool location. Once cut, it is important that the paste does not dry out.
Ingredients: raw cow’s milk, salt, rennet, milk enzymes.