Description: Weight is about 500g – The Tometta is a cheese that we have been producing for years, one of the first cheeses that Roberto tried to make when he started his cheese business. Adding nettles directly to the curd in the vat is a more recent idea, giving the cheese a unique flavour. Soft and with a lingering taste of milk and grass, the nettle tometta is a treat not to be missed! This cheese originated from a desire for more intense and spicy flavours. The raw material, Pasteurized sheep’s milk. The rennet curd is broken into approximately 5 cm squares and brought to a temperature of 41°C, collected in small bundles and left to drain from the whey for 12 hours. The cheeses are then placed in brine for a further 12 hours and finally transferred to the ageing and maturing cellars. A cheese that has been produced for 30 years by the Bagnod Farm that finds great appreciation from consumers every day.