Alpine tome
Alpine toma in fresh and aged versions, toma al lait brusc, and versions flavoured with herbs and chilli. A toma blu is also produced, interpreting the Valsusa tradition with character.
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Producers · Chiomonte (TO)
Artisan alpine cheeses and fresh products made with milk from their own cows in Chiomonte, Valle di Susa
Eccellenza Italianacertificata 2026–2027ID 18193
Read on
The place
The Società Agricola Fratelli Cibrario produces artisan cheeses at the historic Cascina Balme in Chiomonte, at the heart of the Valle di Susa. The company runs the entire zero-kilometre supply chain: from raising its own herds to cheesemaking. For four generations the family has practised transhumance to the high alpine pastures, where the animals feed naturally on alpeggio grasses, giving the cheeses the characteristic taste of Valsusa tradition.
Four generations
Why you can trust it
Società Agricola Fratelli Cibrario is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
For four generations the Cibrario family has carried on the practice of transhumance and cheesemaking in the Valle di Susa.
Location
Società Agricola Fratelli Cibrario is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · Zero-kilometre supply chain
The herds graze freely in the splendid, unspoiled alpine pastures of the Valle di Susa, feeding naturally on alpine grasses according to the age-old tradition of transhumance practised for four generations.
The milk comes exclusively from the company's own cows. A completely natural diet keeps intact all the flavours and aromas of the high-mountain alpeggi, shaping the quality of the finished product.
Production takes place on the farm's own premises at Cascina Balme, where the milk is transformed following the methods of Valsusa cheesemaking tradition, from milking through to the finished product.
The cheeses
Alpine toma in fresh and aged versions, toma al lait brusc, and versions flavoured with herbs and chilli. A toma blu is also produced, interpreting the Valsusa tradition with character.
Stracchino and other fresh cheeses made exclusively with milk from the farm's own cows, expressing the authentic taste of the mountains and unspoiled pastures.
Yoghurt, mountain butter and honey complete the company's range, all expressions of the sustainable, zero-kilometre supply chain of the Valle di Susa.
The proof
Images
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