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Valdieri sheep’s toma


Pure, sheep’s milk Toma similar to the better well-known, central Italian caciotta. In contrast to the latter, this cheese is usually eaten after a somewhat lengthy ripening.

Organoleptic characteristics
Aspect and texture: compact, yellow paste with pinholes
Taste: intense with traces of sheep
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’s cheese
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 60 days
Production period: throughout the year
Fats: 40% F-Dm
Weight: 0.4-0.6 kg
Size: 15 cm diameter, h.15 cm
Producers: dairies from the Cuneo area