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Serra toma


Classic ‘fat toma’ from Biella from the pre-alpine area (Serra district) that is doughy and soft. It is produced exclusively with the milk of animals fed on pastures or with hay.

Organoleptic characteristics
Aspect and texture: compact, more or less intense yellow paste according to the length of ripening, with widespread holes
Taste: intense, characteristic with traces of grass or hay, and animals
Serving suggestions: Red wines. Hot green tomato chutney. Black rye bread and polenta
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan
Paste: pressed
Salting: dry
Ripening: at least 60 days
Production period: throughout the year
Fats: 45 % F-Dm
Weight: 5-6 kg
Size: 20-25 cm diameter, h. 10-15 cm
Producers: dairies from the Biella area