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Toma Piemontese

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 Northwestern Italy. Toma varies with region and locale of production, and is closely related to the French tomme. The Toma piemontese variety from Piedmont has Protected Designation of Origin status under EU legislation, while the Toma di Gressoney or Tomme de Gressoney (French), produced in the Gressoney Valley, is officially recognized as a prodotto agroalimentare tradizionale and is included in the Ark of Taste catalogue of heritage foods. Toma is not very common in Central and South Italy, with Basilicata as the only main producer. The Toma Lucana is also recognized as a PAT.

Source: Wikipedia

Toma Piemontese
Licence Source

Recipes

Toma-Piemontese-DOP

Toma Piemontese PDO :: Qualigeo

Toma Piemontese PDO is a semi-cooked cheese. The Latte Intero (whole milk) variety is made with whole cow’s milk, and the Semigrasso (medium fat) variety is made with semi-skimmed milk...
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Toma Piemontese | Local Cheese From Aosta Valley, Italy | TasteAtlas

What is Toma Piemontese? Also known as Toma Italiana, this cooked semi-hard cheese made from cow's milk is produced in the Aosta Valley in the Piedmont region of northwestern Italy, and it is one of the oldest Italian cheese varieties, dating as far back...
toma-piemontese

Toma Piemontese

Toma Piemontese is a PDO (DOP) cheese made in the Piedmont region of Italy from pasteurised cow’s milk. The aroma, pate and texture of Toma Piemontese depend on the type of milk. whether it.....
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Toma Piemontese DOP -

In production since Roman times, Toma Piemontese is one of Italy’s oldest known cheeses. While Toma style cheeses are prevalent throughout Northern Italy, the Piemontese version became the first to receive a DOP in 1996. Made with milk from cows feeding...

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