Toma Montanara with herbs

Cheesemaking in Sordevolo began in 1894, when Rosa Pidello Rosso matured local wheels in the upper Elvo Valley. More than a century later, Enrico and Riccardo Rosso carry the craft forward with their family and a small team of artisans, refining each batch with the same Alpine patience and pride.

Pasteurised whole cow’s milk, fennel seeds, coriander seeds, salt, starter cultures, rennet.

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