Maturing

The fresh product is marked with a lot number in order to be able to follow the maturing of each lot and to guarantee its recognition. The cheese is stored in cool, damp, underground cellars and placed on silver fir boards where they mature at a temperature between 8° and 12°. The cheese forms are scraped and turned weekly. The maturing period varies from 45 days for the smaller cheeses to 90 days for the larger ones, up to 180-300 days for our "special vintage" cheeses. The possibility to follow the production - from the milking parlour to the maturation - enables Pier Luigi Rosso dairy to ensure top quality and consistency in the finished product while maintaining total respect for tradition.

Marking

All cheeses produced by Pier Luigi Rosso dairy are printed on one side with the company trade mark “TR” which guarantees the authenticity and the respect of the traditional production methods. Pier Luigi Rosso dairy also uses the following marks: “Toma Valle Elvo” in concession from the Mountain Community administration to producers who use the milk of that valley; “Toma Piemontese P.D.O.” for the cheese produced according to the standards of the consortium which protects this product; “Toma Biellese”; "Maccagno Biellese".