ITAWikidata Q140656088
Tombea
Traditional Italian cheese (PAT)
Image
Technical specification
- Country
- Italy1
- Region
- Lombardy
- Province
- —
- Municipality
- —
- Coagulation
- Rennet3
- Curd temperature
- Uncooked curd3
- Aromatic intensity
- Medium4
- Minimum ageing
- 90 days (3 months)2
- Formula
- Cow · Raw · Paste: hard · 3 months · Rind: treated · the only cheese with this formula
- Salt
- —
- Wheel weight
- 8 kg – 15 kg4
- Certification
- PAT6 1
- Protection consortium
- —
Map
Similar cheeses
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Official Documents & Sources
- Wikidata Q140656088 (CC0)
- The region’s PAT sheet — Tombea (attached by ONAF) PDF
La Tombea è prodotta con latte vaccino crudo, parzialmente scremato, ed è un formaggio stagionato.
La stagionatura avviene per almeno 90 giorni, periodo in cui la pasta presenta un’occhiatura leggera e diffusa, con consistenza piuttosto elastica.
- ONAF — Tombea
si rivela sapido, armonico e leggermente piccante
- formaggio.it — Tombea P.A.T.
Media.
Forma cilindrica con facce piane del diametro di 35-40 cm, lo scalzo è diritto, alto 10-12 cm, il peso è di 8-15 kg.
- Slow Food — Ark of Taste: Tombea
The aroma is intense and spicy, with notes of cooked milk, herbs, mountain essences, and dried fruit (especially hazelnuts).
- MASAF — Italy’s national list of traditional agri-food products, 26th revision (2026)
Wikipedia: it