Toma Piemontese au Lait Cru (DOP)義大利托馬-皮埃蒙特硬質乳酪(生乳)

口感層次：圓扁形，乳酪內芯為稻草黃色，有細密的小氣孔。質地柔細，口感綿密，富含全脂生乳乳脂的奶油香氣，味道濃郁，帶有奶油與核桃的鹹香，具有甜美、細膩的味道。適合三餐料理與乳酪板(cheese board)享用。

賞味方式：簡單搭配麵包、蘇打餅乾和蔬菜沙拉食用就很美味，乳酪板(cheese board)搭配甜梨、蜂蜜、果醬和堅果味道最佳，更能展現乳酪的果香、堅果與濃郁的奶香氣。延展性佳，適合料理義大利菜，如菜肉餡煎蛋餅、麵疙瘩和燴飯，隨調味料變化而變化。適合果香馥郁的多姿多(Dolcetto)、卡雷瑪(Carema)、巴羅洛(Barolo)、陳年湯瑪斯等紅葡萄酒。清淡的白葡萄酒則適合搭配年輕的湯瑪斯。更能體驗完美的賞味經驗。

保存方法：請低溫2°C ~6 °C冷藏。開封後，吃多少切多少，剩餘乳酪尚未食用的部分，請1.用保鮮膜或防油紙包妥，2.再放置於保鮮盒冷藏，雙重保護避免降低口感影響風味或是水氣潮濕造成腐壞。

TOMA PIEMONTESE(DOP).

A tender hard cheese made from raw milk of italian Razzeta d'Oropa breed. Toma Piemontese is a PDO (DOP) cheese made in the Piedmont region of Italy from cow’s milk. The aroma, pate and texture of Toma Piemontese depend on the type of milk. whether it has been produced with whole-fat milk, or if it is a semi-fat version with skimmed milk.

The cheese made using whole-fat milk, has straw yellow pate with small eyes. It has a sweet, delicate flavour. The whole milk toma goes well with Italian dishes such as frittata, gnocchi and risotto.

The semi-fat toma made from skimmed milk, has a wrinkly and not elastic rind, straw white pate and tiny eyes and an intense flavour that varies with seasoning. It tastes best with bread, honey, jam and nuts.

Red wines like Dolcetto, Carema and Barolo go well with aged tomas.Light white wines go well with young tomas.