CASEIFICIO RABBIA FRANCESCO S.N.C.

Since 1890, Caseificio Rabbia Francesco has been transforming raw milk from the province of Cuneo into Toma Piemontese DOP, from the village of Ruffia. The method remains ancient: copper vats, manual wrapping in linen cloths, and processing entrusted exclusively to human hands. Each wheel carries over one hundred and thirty years of cheesemaking practice, measured not in slogans but in repeated gestures. While the denomination authorizes production in a vast area of eight hundred and eighty-six municipalities, the character of this Toma arises from the consistency of a single house. From whole to semi-fat versions, from minimum to maxi sizes, the format changes but not the rigor: local milk, time, and no compromises. It is a cheese that tells the story of pastoral Piedmont through its raw material, reflecting in its paste the clarity of a process that knows no shortcuts.

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