Tombea cheese is made exclusively from raw milk from cows that graze in the areas of Magasa, Valvestino and Capovalle.
Even in the coldest season, when they cannot graze in the mountain stable, the cows chosen for Tombea must eat only hay, at least half of which is mown in the territories of the three municipalities.
Produced by combining two milkings, only one of which is skimmed by the cream, it is processed without pasteurisation, as was done a hundred years ago.
The result is a full-fat cheese that is at its best between 15 and 24 months of maturation.
It is a niche product: 200 dairy cows, mostly “pezzate rosse”, producing no more than 1,500 wheels a year.