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Toma
Toma is a typical cheese from Piedmont and Valle d’Aosta, made from cow’s, sheep’s or mixed milk, in cylindrical moulds of 15-25 cm in diameter and of varying height, subjected to rapid maturation.
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Biologico (Organic)
Biologico or organic is said of an agricultural or livestock breeding technique, which excludes or limits the use of chemicals in fertilisers and animal feed; natural.
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Nascosto (Hidden)
Nascosto or hidden means subtracted from view, not visible.
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Abbinamento (Pairing)
Abbinamento or pairing is the functional pairing of two related or complementary elements.
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Affinamento (Refining)
Affinamento or refining means perfecting. In the production of cheese, the complex of phenomena (physical, physico-chemical, etc.) that occur during the ageing period and that contribute to improving its organoleptic characteristics.
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Brado (Wild)
Brado or Wild means grazing in a free and almost wild state (and it is said of both the animals and the state in which they live)
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Garfagnina
Garfagnina is an Italian sheep breed. The herd size is estimated at around one hundred animals distributed on a few farms in the province of Lucca
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Pastore (Shepherd)
Pastore or Shepherd is the person who leads sheep and goats (less often cattle) to pasture and is in charge of their care and management
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Fieno (Hay)
Fieno or Hay is grass cut and dried for use as forage, which, when well prepared, is usually green and pleasantly fragrant.
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Erborinatura (Blueing)
Erborinatura or Blueing are the mold veins in blue cheeses. The italian term “erborinatura” comes from the Milanese “erborìn” or parsley: in fact, the mold that enriched Gorgonzola was once green and pervasive just like parsley.
Gourm.itpedia 