Canestro of Piemonte

Produced from raw whole cow's milk, its name derives from the mold that is used, which leaves grooves on the rind, like a weft. It is a classic Piedmontese toma but with the consistency of a semi-hard paste, it is aged over 4 months, usually 5-6 months, in a cave and for this reason it has a more intense and decisive flavor. With a herbaceous aroma and scent, with a rigid and compact ochre yellow paste with small holes.

Perfect on a tasting board, to pair with important red wines.