Toma prealpina with beer

Rich in scents and taste, with raw milk and soft dough, produced with craft beer. The sweetness of milk, mixed with that of barley malt enhances the original flavours; scents of milk, cream, freshly cut grass and roasted barley alternate without ever overpowering each other.

ingredients: Pasteurized cow's milk, salt, rennet, beer 8%.

suggestion: COCOTTE OF TOMA WITH BEER AND SPINACHES. Two abundant handfuls of new spinach - 150 g of toma cheese in beer - 2 slices of stale bread - a drop of milk - two spoonfuls of grated Parmesan cheese - a pinch of salt - black pepper - 2 eggs. Heat the oven at 180°C, put a low pan with water for the bain-marie cooking of the cocotte. Clean the spinach, wash it well and dry it. If you do not have baby spinach, but already "adult" spinach, before putting them in with the other ingredients, cook them quickly in a little boiling water, drain them and squeeze them out. Cut the cheese into cubes and blend it with whole milk. Put the slice of bread in the cocotte without the crust, cover with a spoonful of the milk-cheese mixture, add a handful of spinach and repeat with a layer of cheese and then one of spinach. Sprinkle with Parmesan cheese, crack the egg on top of all the ingredients, season with salt and pepper, and then bake, placing the ramekin in the pan with the water. Cook for 15 minutes, taking care to keep the yolk soft.