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Valsesia toma


Typical Piedmont fat toma particularly suited to being eaten after a not prolonged ripening.

Organoleptic characteristics
Aspect and texture: compact, ivory or more or less yellow paste according to the length of ripening with small holes
Taste: sweet and intense with traces of milk
Serving suggestions: Red and white wines. Fresh fruit. Marrow chutney. Black rye bread and polenta
Technical characteristics
Milk: full fat, raw or pasteurised, cow’s milk
Production method: artisan
Paste: cooked, pressed
Salting: dry
Ripening: at least 30 days
Production period: throughout the year
Fats: 45 % F-Dm
Weight: 2 kg
Size: 20-22 cm diameter, h.10 cm
Producers: dairies from the Valsesia