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Toma brusca


The milk with which this cheese is produced is left to slightly acidify before it is used. This gives the cheese both its name and its special flavour. As a skimmed milk cheese, this is particularly suitable for a lengthy ripening period that can last to over a  year.

Organoleptic characteristics
Aspect and texture: hard and crumbling, more or less yellow paste according to the length of ripening, with a scattering of holes
Taste: intense and firm with traces of hay and suggestions of stable
Serving suggestions: Red wines. Quince chutney. Black rye bread and polenta.
Technical characteristics
Milk: skimmed, raw, cow’s milk
Production method: artisan
Paste: cooked, pressed
Salting: dry
Ripening: at least ninety days
Production period: throughout the year
Fats: 30 % F-Dm
Weight: 4-7 kg
Size: variable
Producers: dairies from the Biella area