Toma Piemontese Cheese

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Toma Piemontese is a specific type of Toma from the Piedmont region, with a PDO status. It has a more defined character, ranging from mild and creamy when young to firmer and more flavorful with age. It’s excellent for eating fresh, as well as for use in cooking traditional Italian dishes.

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What is Toma Piemontese Cheese?

Toma Piemontese is an Italian PDO (protected designation of origin) cheese produced from cow’s milk throughout the provinces of Cuneo, Turin, Biella, Vercelli, Novara, and Verbania, and in some towns in the province of Asti. Approximately a thousand tons are produced annually. Toma Piemontese is the most widespread and likely the oldest cheese of the Piedmont region, with cheese production and consumption by common people documented as far back as the eleventh century. Its origins lie in the mountain pastures of the Piedmont Alps, but over the centuries, production has gradually moved down to the valleys.

Production Process

Toma Piemontese is made from whole or partially skimmed cow’s milk. The production involves double curd cutting, placing the curd into molds (known as fascere), pressing for 24–72 hours, and salting by hand or in brine for 24–48 hours. The ripening period is 15 days for the small size, which has a diameter of about 6–10 inches (15–25 centimeters) and weighs about 4–8.6 pounds (2–6 kilograms), and 60 days for the large size, which has a diameter of about 8–12 inches (20–30 centimeters) and weighs about 13–17.6 pounds (6–8 kilograms).

Types and Characteristics

There are two types of Toma Piemontese:

Toma Piemontese PDO: Made with whole milk, this type has a dough-white or ivory-white appearance with small and sparse holes. It has an elastic texture, a mild odor with characteristics of milk and cream, and a delicate, sweet taste.
Toma Piemontese Semigrassa PDO: Made with semi-skimmed milk, this type is produced only in a large size. It has a yellowish appearance with small and sparse holes, a consistent texture, a strong and persistent odor, and a very savory, salty flavor.

History and Cultural Significance

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 PDO in 1996. The denomination of protected origin ‘Toma Piemontese’ was officially established in 1993, bringing together various Piedmont tomas products previously known by their places of origin. The cheese's production continues to reflect the traditional practices and pastoral lifestyle of the Piedmont region.

Culinary Uses

Toma Piemontese is a versatile cheese with excellent melting qualities. The whole milk variety pairs well with Italian dishes such as frittata, gnocchi, and risotto. The semi-fat variety is best enjoyed with bread, honey, jam, and nuts or baked with potatoes and quiches. Aged tomas are wonderfully complemented by red wines like Dolcetto, Carema, and Barolo, while younger cheeses pair well with light white wines.

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Key Facts About Toma Piemontese Cheese

Country of Origin	Italy
Specific Origin	Cuneo, Turin, Biella, Vercelli, Novara, Verbania, parts of Asti
Certification	PDO (1993)
Milk Type	Whole or partially skimmed milk
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)