Kamil Perry
Toma is a traditional Italian cheese made using a combination of cow's milk, salt, and rennet. It is a soft or semi-hard cheese, known for its excellent melting qualities. Toma is made primarily in the Aosta Valley and Piedmont regions of Italy, and the flavour and texture vary depending on the type of milk used.
| Characteristics | Values |
|---|---|
| Type of Cheese | Soft or semi-hard |
| Milk | Cow's milk |
| Region | Piedmont region of Italy |
| Texture | Sweet and delicate or intense |
| Colour | Straw yellow or straw white |
| Taste | Distinct |
| Shape | Wheel |
| Age | Minimum of one month |
| Related Cheese | French tomme |
| Other Names | Toma di Gressoney, Tomme de Gressoney, Toma Piemontese |
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What You'll Learn
- Toma cheese is made from cow's milk, salt and rennet
- It is a soft or semi-hard Italian cheese
- Toma is a traditional Italian cheese that has been produced for centuries
- It is known for its versatility and can be enjoyed in a variety of ways
- Toma comes in various types, usually named after the region and place it is made
Toma cheese is made from cow's milk, salt and rennet
Toma is a soft or semi-hard Italian cow's milk cheese, made using a combination of cow's milk, salt and rennet. It is noted for its excellent melting qualities. Toma is made primarily in the Aosta Valley and Piedmont regions of Italy. The milk is sourced from cows that graze on the rich pastures of Piedmont, which contributes to the unique flavour profile of the cheese. After the milk is sourced, it goes through a process of pasteurisation before the addition of rennet. The curds are then separated from the whey and pressed to form the characteristic wheel shape of Toma. It is then aged for a minimum of one month to develop its distinct taste and texture.
The aroma, pate and texture of Toma depend on the type of milk used. The cheese made using whole-fat milk, has straw yellow pate with small eyes. It has a sweet, delicate flavour. The whole milk toma goes well with Italian dishes such as frittata, gnocchi and risotto. The semi-fat toma made from skimmed milk, has a wrinkly and not elastic rind, straw white pate and tiny eyes and an intense flavour that varies with seasoning.
Toma can be produced in various varieties and with different types of milk (mainly cow or with the addition of sheep or goat's milk) and the flavour becomes more decisive and powerful with ageing. The most famous toma is the Piedmontese PDO, one of the oldest cheeses in the region.
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It is a soft or semi-hard Italian cheese
Toma is a soft or semi-hard Italian cow's milk cheese, noted for its excellent melting qualities. It is made primarily in the Aosta Valley and Piedmont regions of Italy. Toma varies with region and locale of production, and is closely related to the French tomme. Toma Piemontese, made in the Piedmont region, has protected designation of origin (PDO) status under EU legislation. The aroma, pate and texture of Toma Piemontese depend on the type of milk used. If made with whole-fat milk, it has a straw yellow pate with small eyes and a sweet, delicate flavour. If made with semi-fat milk, it has a wrinkly and not elastic rind, straw white pate and tiny eyes, and an intense flavour that varies with seasoning. The milk is sourced from cows that graze on the rich pastures of the Piedmont region, which contributes to the unique flavour profile of the cheese. After the milk is sourced, it goes through a process of pasteurisation before the addition of rennet. The curds are then separated from the whey and pressed to form the characteristic wheel shape of Toma. It is then aged for a minimum of one month to develop its distinct taste and texture.
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Toma is a traditional Italian cheese that has been produced for centuries
Toma is a soft or semi-hard cheese, noted for its excellent melting qualities. It is made primarily in the Aosta Valley and Piedmont regions of Italy. Toma varies with region and locale of production, and is closely related to the French tomme.
The aroma, pate and texture of Toma depend on the type of milk used. For example, Toma made with whole-fat milk has a straw yellow pate with small eyes, and a sweet, delicate flavour. The whole milk Toma goes well with Italian dishes such as frittata, gnocchi and risotto. On the other hand, Toma made with semi-fat milk has a wrinkly and not elastic rind, a straw white pate and tiny eyes, and an intense flavour that varies with seasoning.
The most famous Toma is the Piedmontese PDO, one of the oldest cheeses in the region.
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It is known for its versatility and can be enjoyed in a variety of ways
Toma is a soft or semi-hard Italian cow's milk cheese, noted for its excellent melting qualities. It is made primarily in the Aosta Valley and Piedmont regions of Italy. Toma varies with region and locale of production, and is closely related to the French tomme. It is known for its versatility and can be enjoyed in a variety of ways.
Toma is made using a combination of cow's milk, salt, and rennet. The milk is sourced from cows that graze on the rich pastures of the Piedmont region, which contributes to the unique flavour profile of the cheese. After the milk is sourced, it goes through a process of pasteurisation before the addition of rennet. The curds are then separated from the whey and pressed to form the characteristic wheel shape of Toma. It is then aged for a minimum of one month to develop its distinct taste and texture. The aroma, pate and texture of Toma depend on the type of milk used, whether it is whole-fat milk or a semi-fat version made with skimmed milk. The whole milk Toma goes well with Italian dishes such as frittata, gnocchi and risotto. The semi-fat Toma made from skimmed milk has a wrinkly and not elastic rind, straw white pate and tiny eyes, and an intense flavour that varies with seasoning.
Toma can be produced in various varieties and with different types of milk (mainly cow or with the addition of sheep or goat's milk) and the flavour becomes more decisive and powerful with ageing. The most famous Toma is the Piedmontese PDO, one of the oldest cheeses in the region.
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Toma comes in various types, usually named after the region and place it is made
Toma is a soft or semi-hard Italian cow's milk cheese, noted for its excellent melting qualities. It is made primarily in the Aosta Valley and Piedmont regions of Italy. Toma varies with region and locale of production, and is closely related to the French tomme.
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Frequently asked questions
Toma is a soft or semi-hard Italian cow's milk cheese, noted for its excellent melting qualities. It is made primarily in the Aosta Valley and Piedmont regions of Italy.
Toma is made using a combination of cow's milk, salt, and rennet. The milk is sourced from cows that graze on the rich pastures of the Piedmont region, which contributes to the unique flavour profile of the cheese.
The flavour of Toma becomes more decisive and powerful with ageing. The whole milk Toma has a sweet, delicate flavour, while the semi-fat Toma made from skimmed milk has an intense flavour that varies with seasoning.
