TOMA AL CAFFÈ

A semi-hard cheese made from raw cow's milk, vegetable rennet (Cynara cardunculus), and enriched with roasted coffee.

Toma al Caffè represents the meeting point between traditional Piedmontese cheesemaking and the deep, enveloping aroma of coffee roasting. Crafted using the Kinara Method, it features a firm texture, high digestibility, and is naturally lactose-free.

Aged for over 60 days, the roasted notes of coffee gently infuse the cheese, creating a harmonious, well-balanced, and delicate aromatic profile.

On the palate, it is smooth and rich, designed for those seeking an original and refined pairing that delights from the very first taste.

Ideal at the end of a meal or as an ingredient for cheese boards and gourmet dishes, it is best served at room temperature to fully appreciate its aromas.

It pairs perfectly with smooth, full-bodied red wines, dessert wines, honey, dried fruit, and lightly sweetened preserves.