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Pellice Valley toma


Typical mountain Toma from the Valle Pellice around Turin, the same area where they also produce Hay Seirass.

Organoleptic characteristics
Aspect and texture: compact, more or less intense yellow paste according to the length of ripening, with small, widespread holes
Taste: intense and sweet with traces of grasses or hay and stable
Serving suggestions: Red wines. Fresh fruit (Passacrassana pears). Marrow chutney. Black rye bread and polenta
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan, alpine pasture
Paste: cooked, pressed
Salting: dry
Ripening: at least 60 days
Production period: throughout the year (summer alpine pasture)
Fats: 45 % F-Dm
Weight: 4-5 kg
Size: 15-25 cm diameter, h.10-12 cm
Producers: dairies from the Valle Pellice