Carlo del Clat cheeses are produced in small,limited quantities, each phase of the work is followed with the greatest careand attention. Every single piece is numbered by hand, and signed
by thefounder's descendant and current cheese maker in the company.
Stilltoday, the milk is collected from the local villages and neighboring areas of Bagnolo Piemonte.
The Piemontese cowsproduce very little milk, but of an extremely high quality
The Tuma dla Pietra takes its name from Lusernastone which is extracted from Bagnolo Piemonte
and which is used in thecheese's maturation stage.
The Tuma dla Pietra is wrapped in a gauze madeof ramie fibers. It is used to swathe the cheese during the maturing process.
The positioning of the product on the marketand its packaging underline the extra ordinary excellence of the cheese and thewhole hand made process: the paper chosen for the primary box is natural andtranspirant, the one used for the cluster is metallic in order to represent therole of the Luserna stone in the production process.
This project was realized between July 2009 and October 2010, in Carmi e Ubertis Milano Agency