the fresh cheese is stamped with a lot number which guarantees its traceability.
Placed on a board of silver fir it is taken to cool damp cellars with a temperature of between 8 and 12 degrees. The wheels are massaged and turned one by one every week. The ageing period varies from 45 days to 180/300 days for our "special reserve" cheeses. Our products bear the company trademark "TR" which guarantees their authenticity and respect for traditional production processes. We also use the trademarks: "Toma Valle Elvo", produced by the Mountain Community for the dairy farmers of the same valley, "Toma Piemontese D.O.P." for cheeses produced in accordance with the norms of the protection consortium, "Toma Biellese" and "Maccagno Biellese".