Tomabigia by the Taddei dairy was created in 2017; it is a soft cheese made from cow’s milk, salt and rennet. It is a typical raw-paste cheese from Bergamo with a surface mould.

Surface mould-ripened cheeses are treated during processing with special moulds from the Penicillium genus, which give the rind a fluffy consistency and a white colour. Tomabigia’s paste is soft and has a slightly chalky consistency in the inner part; the layer under the rind is creamy but compact.

It is a flavourful cheese from Lombardy with a lingering flavour and an undergrowth and cream aftertaste.