Toma Della Rocca
What a gorgeous, creamy, rich cheese! One of the small mountain cheeses of Northern Italy, Toma della Rocca originates in the town of Bosia in the Alta Langa region of Piemonte, Italy where hand-crafted, soft mixed-milk cheeses are the tradition of the area.
The milks come from certified farms and are carefully monitored to ensure they contain no antibiotics. They are then pasteurized at very low temperatures in order to keep the beneficial bacterial flora alive, which qualifies this as a premier class cheese.
A rich, creamy, mouth-filling blend of cow's, goat's and sheep's milks, Toma della Rocca behaves almost like a pure goat’s milk cheese. The goat's milk adds a mineral flavor and then a fresh lemony acidity while the cow's milk provides the body and the sour cream note. The sheep's milk component is a subtle, round note at the end and contributes to a long, lingering finish.
It has the richness of Délice de Bourgogne and a much higher moisture content showing a beautiful straw-color with a soft and creamy surface herb overtone, some green vegetable notes, followed by that exceptionally satisfying finish.
Under the thin rind crust there is a bit of runniness with a thick, chalky, slightly sour core. Its luscious creaminess has hints of salt and lemon in the finish. This cheese is ripened for 8-10 days before being packaged and shipped out. It is important to eat it at room temperature in order to allow the intense flavors to emerge and pair beautifully with a Williamson Amourette Chardonnay.
Sorry, this cheese is only available via special order