Toma Piemontese DOP
The “Toma Piemontese” designation of origin was officially created in 1993, grouping together various Piedmontese toma cheeses previously known by their area of origin (though some tomas have retained their own specific characteristics and denomination). For this reason, rather than a cheese with a specific physiognomy, Toma Piemontese PDO represents a family of products with quite varied characteristics. This includes, first and foremost, the possibility of using whole or skimmed milk (and thus distinguishing between full-fat and semi-fat tomas), and also a fairly wide range of cheese sizes and appearance. The milk used, however, is always and exclusively cow’s milk.
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Characteristics
Region
Milk Origin
Appearance
straw-coloured, compact paste, with dense bird’s eye holes, or sometimes larger ones
Taste
intense, with notes of hay and stable, in some cases slightly bitter
Pairings
Full-bodied red wines. Aromatic honey. Fresh fruit. Black rye bread, polenta.
Technical specifications
| Milk | cow's milk, raw or pasteurized, whole or skimmed milk |
|---|---|
| Processing | artisanal and industrial, pressed |
| Cheese paste | cooked, pressed |
| Salting | Dry salting and brine |
| Seasoning | minimum 60 days |
| Production | all year round (alpine pasture: summer production) |
| Fat | 20-40% Mgss |
| Weight | 1, 8-8 kg |
| Diameter | variable |
| Producers | Piedmontese cheesemakers |
| Whole Cheese Code | 770TG01 |
| Cutted Cheese Code | 770TG02 |
