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Val di Lanzo toma


A variety of the typical Toma from the Val di Lanzo just above Turin. It is particularly suited to a lengthy ripening period.

Organoleptic characteristics
Aspect and texture: compact, more or less intense yellow paste according to the length of ripening, with a scattering of holes
Taste: intense with traces of grasses or hay and stable
Serving suggestions: Red wines. Fresh fruit (Passacrassana pears). Aromatic honey. 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 90 days
Production period: throughout the year (summer alpine pasture)
Fats: 45 % F-Dm
Weight: 4-5 kg
Size: 30-35 cm diameter, h. 8-10 cm
Producers: dairies from the Val di Lanzo