Toma Piemontese 
Toma Piemontese is the Piedmont version of Toma, a cow's milk cheese that runs from soft to semi-hard and melts well. It is the variety that carries protected designation of origin status under EU legislation.
Pohoua, CC BY-SA 4.0, via Wikimedia Commons
Key Facts
| Country of Origin | Italy |
| Specific Origin | Cuneo, Turin, Biella, Vercelli, Novara, Verbania, parts of Asti |
| Protection | PDO (1993) |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized or whole |
| Fat Content | 45% to 52% |
| Rind | Natural |
| Texture | Elastic / Consistent |
| Flavor | Mild, sweet / Savory, salty |
| Aroma | Mild odor with milk and cream characteristics / Strong and persistent |
| Colors | Dough-white or ivory-white / Yellowish |
| Forms | Small: 6–10 inches diameter, 4–8.6 pounds; Large: 8–12 inches diameter, 13–17.6 pounds |
| Age | 15 days (small), 60 days (large) |
What is Toma Piemontese Cheese?
Toma is an Italian cow's milk cheese, soft or semi-hard, and it melts well. Production is centered in the Aosta Valley, where it counts as one of the regional specialties, and in Piedmont. The cheese shifts with region and locale of production, and it is a close relative of the French tomme.
The toma piemontese version from Piedmont holds protected designation of origin status under EU legislation. Toma di Gressoney, or tomme de Gressoney in French, comes from the Gressoney Valley and is recognized as a prodotto agroalimentare tradizionale. It is also listed in the Ark of Taste catalogue of heritage foods.
Fat content ranges from 45% to 52%. Toma is not common in central or southern Italy. Basilicata is the only main producer there, and its Toma Lucana is likewise recognized as a prodotto agroalimentare tradizionale.
How Does Toma Piemontese Cheese Compare?
The most relevant cheeses to compare Toma Piemontese against.
