Whole cow's milk cheese to which the pennicillium used for the marbling of the gorgonzola is added. The curd is broken in two successive moments with an interval of time between the two "breaks".
Aged in the cellar at around 10 degrees for over 90 days.
Produced in Piedmont at the foot of Monte Rosa (from which it takes its name) it is a Piedmontese-style toma with the addition of the typical marbling of Gorgonzola.
The taste is in fact delicate and buttery but with the classic final aroma of the great Italian blue cheese.
INGREDIENTS: Cow's MILK, rennet, salt.
For allergens see ingredients in bold.