Formaggio molto antico, sembra che impasti simili a quello della toma piemontese si usassero già in epoca Roman and then in the eleventh century, especially among the poorest.
This typical Piedmontese cheese is produced with cow's milk or partly skimmed milk.
the Toma Piemontese is a soft cheese and semi-hard, the taste is sweet and fragrant.
The DOP provides that is produced in the provinces of Novara, Vercelli, Biella, Turin, Cuneo and towns of Asti and Alessandria.
Maturation takes place in the features "Crot" (the old wine cellars) and can vary from 15 to 60 days depending on the size of the forms.
Over the years they were born different variations of the Piedmontese Toma (Toma di Lanzo, Susa Toma, Toma Ormea, Toma Biella, Toma Boves, etc.). But all of these cheeses are based, however, the original mixture.
is active since 2003 the Consortium of Toma Piemontese cheese whose aim is to protect and spread the knowledge of this product typical of the Piedmont.
Visit our blog often http://prodottidelpiemonte.blogspot.com/ to discover more new typical products Piemonte.
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