From an original insight of Marta of the Garin di Cogne company comes this curious cheese with raw milk added of spices, among which camomile, which characterizes its aromas and flavor, predominates.
Produced in Gimillan, a splendid village that dominates from its 1,700 m the Cogne basin, the toma with chamomile is raw-milk cheese aged over 60 days in the characteristic winery. Made with fine dough, spice is added, including chamomile. The rind is washed, the dough is soft and ivory: the smell is predominantly characterized by chamomile, which also affects the flavor with known sweetly herbaceous.
Garin Massimiliano az. agr.