Other typical cheeses

Furmagina de Vares, Sancarlin, Toma are all excellent products that can be eaten fresh or mature, that, thanks to their artisan method of production, maintain the various seasonal characteristics linked to the various pastures and to the variety of foods that the animals consume during the year.





Furmagina da Vares
This is made with milk that is left to sour slowly, with a little dose of rennet to encourage coagulation.

Sancarlin or Zincarlin
Leaving the Furmagina to mature for a few weeks, we get Sancarlin, a very nutritious product, with an extremely marked flavour.

Toma The Toma is handmade with fresh milk from Varese Province, and can be kept for several months.