The paste darkens and becomes bright yellow with aging. The crust is deliciously greasy, quite soft and straw yellow in color but always soft when cut.
Tombea, also called Magasa cheese, is a typical mountain cheese produced in the municipalities of Magasa and Valvestino. Sapid to the taste, it reveals a harmonious and slightly spicy cheese, with an intense aroma of cooked milk with aromas of herbs, mountain essences and dried fruit.
The cheese is cut manually with a knife, the selling price refers to a piece that can vary from 470 gr to 550 gr and is vacuum packed.