At nearly 900 meters above sea level, Mombarcaro dominates the Alta Langa and maintains a direct connection with the pastures and forests. Here, the cheeses reflect the seasons: the milk and its aromas change with the available herbs, the climate, and the time the animals spend outdoors.
The experience can begin on a small farm or at a local dairy, meeting goats and sheep and observing how the pastures are managed. The visit allows you to understand the care that goes into each cheese, from the animals' feed to the milk collection.
From milk to form
The laboratory follows the main production steps: coagulation, breaking the curd, shaping, salting, and, where applicable, maturing. Timings and techniques vary from product to product and explain the difference between a fresh toma, a more compact cheese, and a matured cheese.
The final tasting compares different consistencies and intensities, possibly accompanied by honey or other local products. More than a simple tasting, it's a way to connect each flavor to the pasture, the season, and the gestures observed during the visit.
The day can continue with a walk in the Upper Belbo Valley, past riverbanks, mills, and rural architecture. The route should be chosen from among marked and verified trails, checking conditions, difficulty, and accessibility before departure.
