Cheese produced with milk from the mountain area of Valsesia. The lean toma is produced by skimming the evening milk and adding, the following day, the whole milk of the morning milking. This type of production derives from the past tradition in which the toma was produced by skimming the milk from which the cream was used for the production of butter. Aged for 2 months, it has an elastic paste with small holes. Tasty on the palate.
