Toma Piemontese DOP

TOMA PIEMONTESE DOP

 1. Type of milk and cattle breeds

Milk: exclusively cow's milk

Types:

• Whole milk → "Fat" Toma

• Partially skimmed milk → "Semi-fat" Toma

 Cattle breeds (typical of the Piedmontese area)

Not strictly imposed by regulations, but traditionally:

• Piemontese

• Brown Alpine

• Red Pied

• Other local breeds adapted to alpine pastures

 The diet (alpine herbs, mountain flowers) strongly influences the aroma and quality of the milk.

2. History and tradition

• Very ancient origins (Roman era)

• Already documented around the year 1000

• Born as a "poor" peasant cheese

• Spread thanks to alpine herders (transhumance)

• In 1996 it obtained DOP status

 It was also used to flavor soups instead of salt.

3. Production area

Entire territory of Piedmont, particularly:

• Provinces: Cuneo, Turin, Biella, Vercelli, Novara, Verbano-Cusio-Ossola

• Some municipalities in Asti and Alessandria

 Production:

• Traditionally mountain (alpine pastures)

• Today also hills and plains

4. Production process (technical summary)

1. Milk coagulation

2. Curd breaking

3. Placing in molds

4. Pressing and turning

5. Salting

6. Aging (15–60 days)

 Aging conditions

• Temperature: 6–10 °C

• Humidity: ≈85%

5. Product specifications

Characteristic Description

Type: Semi-cooked cheese

Milk: Cow's

Shape: Cylindrical

Weight: 1.8 – 8 kg

Diameter: 15 – 35 cm

Height: 6 – 12 cm

Paste: Soft (fat) or more compact (semi-fat)

Color: White/straw yellow

Rind: Smooth or rustic, from straw to brown

Eyes: Small and diffuse

Aging: 15–60 days

Flavor: Sweet → more intense with maturation

6. Organoleptic profile

• Young: sweet, delicate, milky

• Medium aging: more aromatic, slightly acidic

• Semi-fat: more intense and fragrant

 Reminiscent of:

• fresh grass

• alpine flowers

• warm milk

7. Culinary uses (traditional recipes)

 Traditional dishes

• Potato and toma gratin

• Fondues and creams

• Polenta with melted toma

• Gnocchi and risottos

• Valsesian miacce (alpine tradition)

 Raw consumption

• With honey

• With jams

• With truffle

8. Food and wine pairings

 Gastronomic pairings

• Piedmontese cured meats

• Rustic bread

• Grilled vegetables

• Walnuts and dried fruit

 Recommended wines

• Young:

  • fresh or sparkling whites

• Aged:

  • Piedmontese reds (e.g. Dolcetto, Barolo – tradition)

• Semi-fat:

  • more structured wines

9. Nutritional properties (indicative)

• Good source of:

  • noble proteins

  • calcium

  • vitamins A and B

• Contains:

  • fats (variable: higher in the whole milk version)

  • sodium

 Medium-high energy content (typical of cheeses)

 10. Pros and cons

 Advantages

• High quality (DOP)

• Versatile in cooking

• Good balance of taste/digestibility

• Strong connection to territory and tradition

• Available in lighter version (semi-fat)

 Disadvantages

• High caloric content

• Presence of saturated fats

• Not suitable for lactose intolerants (unless long-aged)

• Flavor may be too delicate for those seeking strong cheeses

11. Curiosities

• The name "toma" originally indicated a homemade cheese made by farmers

• Many local variants exist (Lanzo, Susa, Biella, etc.)

• Each valley produces a toma with unique characteristics (microclimate + pasture)

Conclusion

Toma Piemontese DOP is one of the most representative cheeses of Piedmont: simple in origin, but extremely rich from a gastronomic standpoint. It stands out for its versatility, balance and territoriality, making it perfect both as a table cheese and for cooking.