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Toma Piemontese

  • Made from pasteurized or whole cow's milk

  • Country of origin: Italy

  • Region: Piedmont

  • Family: Tomme

  • Type: semi-soft, artisan

  • Calcium content: 7670 mg/100g

  • Texture: creamy, open and smooth

  • Rind: natural

  • Colour: straw

  • Flavour: sweet

  • Aroma: pleasant

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 has been produced with whole-fat milk, or if it is a semi-fat version with skimmed milk.

The cheese made using whole-fat milk, has straw yellow pate with small eyes. It has a sweet, delicate flavour. The whole milk toma goes well with Italian dishes such as frittata, gnocchi and risotto.

The semi-fat toma made from skimmed milk, has a wrinkly and not elastic rind, straw white pate and tiny eyes and an intense flavour that varies with seasoning. It tastes best with bread, honey, jam and nuts.

Red wines like Dolcetto, Carema and Barolo go well with aged tomas. Light white wines go well with young tomas.

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