A sweet mountain toma produced by the Martinod company of Saint Nicolas was chosen for one of the most classic and intriguing refinements for a cheese: the marc! This is how the "transformation" in the marc of Fumin takes shape, with a surprising result with a persistent, fruity flavor ... unique!
Ivre de Fumin is a half-fat toma, whose straw-colored paste is soft and supple. After the first phase of maturation of 30 days from production, the Martinod cheese is aged for 60 days in the marc of Fumin, a rustic native black grape, cultivated throughout the central Valle d'Aosta up to an altitude of 650 meters. The result is impressive! Persistent notes of ripe strawberry characterize the flavor in the first months after refinement, with an evolution that will lead to unique intensities.
Az. Agr. Martinod Donato