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Sheep and goat toma


The percentage of goat’s milk content is about 10-15%.

Organoleptic characteristics
Aspect and texture: compact, yellow paste with pinholes
Taste: intense with traces of sheep and goat
Serving suggestions: full bodied, red wines. Aromatic honey. Fresh fruit (Passacrassana pears, cherries..) Black rye bread and polenta
Technical characteristics
Milk: full fat, raw, sheep and goat’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 60 days
Production period: throughout the year (except for the winter)
Fats: 40% F-Dm
Weight: 0.3-0.4 kg
Size: 15 cm diameter, h. 10 cm
Producers: dairies in the Cuneo valleys