Lou Bergier PichinThis 60-day aged Toma is produced with raw Bruno Alpino cow’s milk and thistle flower, a rare combination in the world of cheeses. The name – literally small mountain shepherd in Occitan dialect – pays tribute to Nonno Magno, Mario Fiandino’s grandfather. This creamy tomme-style cheese cheese has a delicate mushroomy aroma with flavors of fresh cut grass and milk. It is an excellent value considering the style and the quality.  2/5#

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