Some of these tomme cheese types are eaten fresh, others require aging which varies according to the type, The size is not a fixed one.
Maccagno Tomme: is prepared with skimmed milk and is aged for at least two months under a layer of grass in the mountains. You can also eat it fresh.
Val di Stura Tomme: is prepared with full fat milk and is not matured beyond 6 months.
Val Gressoney Tomme: is prepared with skimmed milk and allowed to mature for 7 months.
Val d’Orco Tomme: is prepared with full fat milk and eaten within a month.
Sordevolo Tomme: isprepared with skim milk and aged for at least 3 months.
