{"id":43382,"date":"2021-03-11T21:49:59","date_gmt":"2021-03-11T20:49:59","guid":{"rendered":"https:\/\/www.bbuono.it\/tombea-formaggio-del-2020\/"},"modified":"2026-08-24T15:59:09","modified_gmt":"2026-08-24T13:59:09","slug":"tombea-cheese-of-2020","status":"publish","type":"post","link":"https:\/\/www.bbuono.it\/en\/tombea-cheese-of-2020\/","title":{"rendered":"Tombea is the cheese of 2020"},"content":{"rendered":"\n

Tradition, craftsmanship and local typicality always win: the Tombea alpine pasture cheese selected by bbuono wins the \u201cDino Villani Award 2020\u201d<\/h2>\n\n
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It went toEggiolini Germano’s farm<\/strong> for its Tombea Cheese<\/strong> the \u201cDino Villani 2020 Award<\/strong>, \u201d<\/strong> presented last Dec. 28, 2020 at the restaurant la Sosta in Nozza.A prestigious recognition of the Italian Academy of Cuisine that is awarded each year to the producer who has distinguished himself in the artisanal processing<\/strong> of a \u201cfood product\u201d of specific<\/strong> organoleptic quality<\/strong>, processed with traceable national ingredients, first quality and expression of local typicality.<\/p>\n<\/div>\n\n\n\n

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\"Presentation<\/figure>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n

A niche, rare and prized cheese made from more than 200 cows that eat only mountain grass in the Tombea, Bait and Corva pastures<\/strong>.<\/h3>\n\n

A niche product: 200 dairy cows, Alpine Brown and Pezzata Rossa breeds, for no more than 1,500 wheels per year. Tombea, a hard cow’s milk cheese, is made by putting together two milkings<\/strong>, an evening one to which milk from the morning one can also be added (for the latter after skimming to make butter) and is one of the most interesting in the Alpine Arc. <\/p>\n\n

Produced only from raw milk milked by cows grazing in the upper valley<\/strong>, in the territories of Magasa, Valvestino and Capovalle. Without pasteurization, as was done a hundred years ago<\/strong>, in fact even in the coldest season, when they cannot graze in the alpine pastures, the cows chosen for Tombea must eat only hay, at least half of which is mowed in the territories of the three municipalities. The mountain grass eaten by the cows in the pasture gives the fragrance of herbs and mountain essences to this cheese. <\/p>\n\n

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\"Tombea<\/figure>\n\n\n\n
\"Slice<\/figure>\n<\/figure>\n\n

You can buy Tombea Cheese now for sale online at bbuono.co.uk!<\/p>\n\n

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Buy Tombea Cheese Now<\/a><\/div>\n<\/div>\n\n
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Germano Eggiolini, the last of the cheesemakers and one of the few to produce Tombea<\/h3>\n\n

Rare not by accident, Tombea is a cheese that is produced only in Valvestino<\/strong>, in the Alto Garda Bresciano Park, and in particular in only two cowsheds, mainly by the farmer who has resisted even an eviction, Germano Eggiolini.<\/p>\n\n

Although Tombea cheese is a sought-after specialty<\/strong>, at present almost no one is willing to maintain or undertake this processing, and the risk of disappearance of this mountain pasture cheese is really high.<\/p>\n\n

Germano has learned secrets and skills partly from family members and partly from local elders, observed since he was a young boy during the months in the mountain pastures<\/strong>. The awarding of the Villani 2020 Cheese of the Year Award is undoubtedly a great achievement for him, the community and the entire Valvestino area. <\/p>\n\n

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We at bbuono cannot but be thrilled<\/strong> with this award given to Tombea Cheese<\/strong>, which can be found for sale online at bbuono.it.<\/strong> We are proud to once again be able to offer<\/strong> a product of excellence<\/strong> by bringing it to the tables of enthusiasts and others throughout Italy and Europe. <\/p>\n<\/blockquote>\n\n

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Source: Il Giornale di BresciaCover photo credit: bresciatourism<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Tradition, craftsmanship and local typicality always win: the Tombea alpine pasture cheese selected by bbuono wins the \u201cDino Villani Award […]<\/p>\n","protected":false},"author":21,"featured_media":43384,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1023],"tags":[],"class_list":["post-43382","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\nTombea is the cheese of 2020, winner of the Dino Villani 2020 award<\/title>\n<meta name=\"description\" content=\"Tradition and local typicality always win: Tombea alpine pasture cheese wins the \u201cDino Villani Award 2020\u201d\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bbuono.it\/en\/tombea-cheese-of-2020\/\" \/>\n<meta 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