How a Botalla Toma is produced

We currently treat over 7 million litres of milk a year, all coming from the mountains which surround us.



The expert work of our cheese-making technicians, carried out in our 4 artisans’ productive units, concludes the first transformation...



...but above all, the time spent in our natural cellars,
for a maturing period which lasts between 60 and 120 days,
makes a toma a Botalla Toma.



A microclimate which is constant all year round (8°c, 80% humidity),
in which 80,000 cheeses are brushed,
turned and taken care of one by one on wood boards,
thus exalting their genuineness and uniqueness.



26 varieties of toma, differing according to the type of milk used,
skimming process, pasteurisation and length of maturing period.

The dairy tradition since 1947