Toma dell'Abate aged cheese refined in abbey beer

Toma dell’Abate

Aged cheese refined in abbey beer

45 days of aging
Refined in abbey beer from Paul-Bricius & Co. Hora Benedicta
Only Italian cow milk

A treasure from the monastery

From the collaboration with the Hora Benedicta Association, this “monastery cheese” is born. The aromatic sensations are extremely pronounced: wheat, fruit and honey scents are clearly appreciable. The rind is soaked in precious abbey beer which brings out the dough flavours with extreme persuasiveness.

The entire aging and refining process is treated with great care to avoid losing any perfume or aroma from the abbey beer.

Toma dell'Abate formaggio affinato in birra d'abbazia

Abbinamenti degustazione formaggio e birra

Suggested pairings


Abbey beer Paul – Bricius & Co. Hora Benedicta


Fruit, vegetables, dried fruit, warm bread, figs jam, citrus jam, chestnut honey

How it’s cut

Tipologia di taglio formaggio 2